Preparation and Proximate Analysis of Fiber Pseudo-stem Noodles

Abstract

This study was conveyed to prepare parameters by different percentage. The banana pseudo market. At first banana pseudo with different percentage of flour were prepared. pseudo-stem powder and 90% 30% of banana pseudo-stem stem powder was 3.36% and wheat flour moisture stem powder was 2.38% and wheat flour 1 powder 17.6% and wheat flour and wheat flour 1.55%.After cooked noodles 60% of the people liked S3 liked S3 noodles color, texture powder and 90% wheat flour and 70% wheat flour) 10% liked this too much because of it dark color and texture. Keywords: Banana pseudo-stem powder, Banana pseudo ©Daffodil International University banana pseudo-stem noodles and specify its quality pseudo-stem was collected from local pseudo-stem powder was made and then four samples of noodles As S1 was 100% flour, flour, S3 20% of banana pseudo-stem and 80% of powder and 70% flour. The moisture content of banana % 6.39%. The ash content of % 1.50%. The protein content of banana pseudo 10.85%. Fiber content of banana pseudo-stem powder noodles, 10% people liked S1 (100% wheat 3 S3 20% of banana pseudo-stem and 80% of wheat mostly. 20% people liked S2 (S2 10% banana pseudo flour) noodles color. And S4 (30% of banana pseudo pseudo-stem noodles, Fiber rich food.