Journal of Current Research in Food Science

This study focuses on the development and evaluation of noodles incorporated with lotus seed flour (LSF) to enhance their nutritional profile. Lotus seeds (Nelumbo nucifera), known for their high protein, fiber, and mineral content, were processed into fine flour and blended with refined wheat flour in varying proportions (10%, 20%, and 30%). The formulated noodles were analyzed for sensory attributes, nutritional composition, textural properties, and microbial stability. Sensory evaluation revealed that noodles with 10% LSF had the highest overall acceptability in terms of taste, texture, and appearance. Nutritional analysis showed increased protein and fiber content with higher LSF incorporation, while textural analysis indicated a slight reduction in elasticity at higher substitution levels.

Microbial testing over a 30-day storage period confirmed the safety and shelf stability of the noodles. The findings suggest that lotus seed flour can be effectively used to develop nutritionally enriched noodles with acceptable sensory and safety parameters, especially at a 10–20% substitution level.