Proximate Composition, Antinutritional Content, Microbial Load, and Sensory Acceptability of Noodles Formulated from Moringa (<i>Moringa oleifera</i>) Leaf Powder and Wheat Flour Blend

<div>Effect of blending ratio on microbial load (total bacteria and mold and yeast) of wheat-moringa noodles.</div>

International Journal of Food Science

fig2

Figure 2

Figure 2: Proximate Composition, Antinutritional Content, Microbial Load, and Sensory Acceptability of Noodles Formulated from Moringa (<i>Moringa oleifera</i>) Leaf Powder and Wheat Flour Blend 

Figure 2 | Proximate Composition, Antinutritional Content, Microbial Load, and Sensory Acceptability of Noodles Formulated from Moringa (Moringa oleifera) Leaf Powder and Wheat Flour Blend 