To evaluate the best formulation, proximate analysis, functional characteristics and sensory assay were conducted on samples. Other ingredients like table salt, carboxymethyl cellulose (CMC), corn starch, and water were equal in each formulation. The noodles were prepared following five different formulations (oats: wheat flour in the ratio of 0:100, 20:80, 25:75, 30:70 and 35:65). Therefore, the current research was undertaken to increase the nutrient content of noodles using oat flour and to evaluate the effects of oat flour on the physicochemical properties and sensory attributes of the noodles. Oat is a cereal with high nutritional value. Noodles are popular food and fortified noodles with vital nutrients may build a healthy food habit among people. Technological properties of enriched pasta with fish after cooking was similar to traditional pasta made with durum wheat.

The cooking had a beneficial effect on the bioavailability of nutrients in enriched pasta with fish. The enrichment of pasta from fish by‐product is a good alternative to improve its nutritional value. Therefore, enriched pasta appears to be a good alternative to offer food with an improved nutritional profile with a low impact on the quality of the product from a technological point of view since the introduction of fish does not extensively affect pasta quality. Regarding the technological quality, it was moderately affected by fish inclusion, presenting lower gains in weight respect to control pasta (>15% of difference). The addition of fish caused slight changes in color. Findings indicated that enriched pasta showed a decrease in their texture properties, except for adhesiveness which was higher compared to traditional pasta. officinalis) were analyzed and compared to traditional pasta (durum and spelt). Two enriched pastas, both dried and fresh and including or not a natural antioxidant (R. labrax) by‐product on pasta quality was evaluated to assess its technological viability in comparison with a common pasta. Moreover, the macaroni blends from lentils at 30% blend (4) had medium acceptability. Therefore, it could be recommended that the use of a small amount of lentils at 10% and 20% are potential to obtaining macaroni with high consumer acceptability. The cooking time range was 5.28 min (control) to 7.12 min (blend 5). The optimal cooking time was also increased with increasing proportion of lentils. The swelling powder of macaroni was decreased with increasing proportion of lentils. The solubility decreased steadily from 3.25% in a blend (5) to 1.52% in control semolina flour. The significantly ( p < 0.05) higher phenolic content (12.51 mg/g), flavonoid content (10.32 mg/g), and antioxidant activity such as ABTS (6.59 Mmol TEACg ⁻¹ ), DPPH (4.69 Mmol TEACg ⁻¹ ) and FRAP (8.62 Mmol TEACg ⁻¹ ) were recorded in millets followed by lentil. The maximum carbohydrate content (91.47%) was found in rice followed by durum wheat semolina (81.83%) respectively. The results showed that the lentil had significant ( p < 0.05) higher amounts of nutritional compositions such as crude protein (25.38%) and crude fiber (12.47%). The cooking quality, color, and sensory properties of different macaroni blends were also estimated. The proximate composition, physico-chemical analysis such as phenolic content, flavonoid content and antioxidant activity of the raw materials were investigated. In the current research the functional and value added macaroni was prepared with fortification of lentil, millet, and white rice flour as ingredients with wheat semolina.

Overcooked noodles