Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
In press
Stats
CC-BY 4.0
Get citation
ORIGINAL ARTICLE
Instant Noodles from Climate-Resilient Crops: Nutritional Quality, Sensory Acceptance, and Satiety of Sago–Bambara Groundnut Noodles Compared with Conventional Wheat Noodles
Yoanita R. Indrining Tyas 1
,
 
Eny Palupi 1
,
 
Zuraidah Nasution 1
,
 
Desy R. Tarigan 1
,
 
Alit Pangestu 2
,
 
Norhaizan M. Esa 3
 
 
 
More details
Hide details
1
Department of Nutrition Science, Faculty of Medicine and Nutrition, Bogor Agricultural University, Bogor 16680, Indonesia
 
2
Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta 55861 Indonesia
 
3
Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
 
These authors had equal contribution to this work
 
 
Submission date: 2026-01-22
 
 
Acceptance date: 2026-04-28
 
 
Corresponding author
Eny Palupi   

Department of Community Nutrition, Faculty of Human Ecology, IPB University, Jl. Lingkar Akademik, Kampus IPB Dramaga, 16680, Bogor, Indonesia
 
 
 
KEYWORDS
cereal products
high-fiber food
Metroxylon sagu
satiety index
Vigna subterranea
 
TOPICS
ABSTRACT
Climate-resilient crops, such as sago (Metroxylon sagu Rottb.) and Bambara groundnut (Vigna subterranea (L.) Verdc.), offer promising solutions to enhance food security, nutritional quality, and sustainability under climate change. This study aimed to develop instant noodles based on sago starch enriched with Bambara groundnut flour and to evaluate their physicochemical properties, nutritional composition, sensory acceptability, and satiety response in comparison with conventional wheat-based instant noodles. Four different ratios of sago starch to Bambara groundnut flour were used 100:0 (F0), 70:30 (F1), 60:40 (F2), and 50:50 (F3) (w/w). The results demonstrated that sago-Bambara groundnut noodles exhibited a significantly higher total dietary fiber content (9.4–12.2 g/100 g dry matter basis, db) than sago noodles (4.5 g/100 g db) and wheat noodles (2.5 g/100 g db). However, sensory evaluation in the hedonic test showed that increasing the ratio of Bambara groundnut flour in the formula decreased noodle sensory acceptability. Therefore, formula F2 (60:40, w/w) was selected as the optimal. The quantitative descriptive sensory analysis (QDA) demonstrated that the noodles made according to this formula exhibited stronger off-beany and beany aroma, savory and starchy taste, off-beany and beany aftertaste, hardness and graininess mouthfeel compared to the sago noodles. Notably, the satiety index measurement using the visual analogue scale (VAS) questionnaire showed that the sago–Bambara groundnut noodles sustained a 50% fullness level for a significantly longer time (135 min) than wheat noodles (77 min) and demonstrated a higher satiety index (122% vs. 90%). These findings demonstrate that instant noodles formulated entirely from climate-resilient crops can enhance nutritional quality and satiety compared to the conventional wheat-based instant noodles, while remaining sensorially acceptable.
FUNDING
The authors gratefully acknowledge the financial support provided by the Ministry of Higher Education, Science, and Technology of the Republic of Indonesia through the BIMA Program for the project entitled ‘Development of Sago and Bambara Groundnut Noodles as a High-Fiber, Low-Glycemic Index Alternative Food for Obesity and Diabetes’ (Contract No. 006/C3/DT.05.00/PL/2025). This support was granted under the Institutional Collaborative Research scheme (“Riset Kolaborasi Institusi”) (Contract No. 59913/IT3/PT.01.03/P/B/2025), including coverage of the Article Processing Charge.
CONFLICT OF INTEREST
The authors declare no conflict of interests.
INFORMED CONSENT
This research has obtained permission from the Commission on Research Ethics Involving Human Subjects, IPB University Number: 1633/IT3.KEPMSM-IPB/SK/2025.
REFERENCES (45)
1.
Agustia, F.C., Subardjo, Y.P., Sitasari, A. (2016). Formulation and characterization of free gluten high protein sago starch noodle substituted with beans flour. Jurnal Gizi dan Pangan, 11(3), 183−190 (in Indonesian, English abstract). https://doi.org/10.25182/jgp.2....
CrossRef
 
Google Scholar
 
 
2.
Aremu, M.O., Aremu, S.O., Aliyu, I., Passali, D.B., Hussaini, M., Musa, B.Z., Salau, R.B. (2025). Amino acids profile and health attributes of Bambara groundnut (Vigna subteranea L.) and sesame (Sesamum indicum L.): a comparative study. African Scientific Reports, 4(1), art. no. 233. https://doi.org/10.46481/asr.2....
CrossRef
 
Google Scholar
 
 
3.
Ariyarathna, P., Mizera, P., Walkowiak, J., Dziedzic, K. (2025). Physicochemical and functional properties of soluble and insoluble dietary fibers in whole grains and their health benefits. Foods, 14, art. no. 2447. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
4.
Aussanasuwannakul, A., Teangpook, C., Treesuwan, W., Puntaburt, K., Butsuwan, P. (2022). Effect of the addition of soybean residue (okara) on the physicochemical, tribological, instrumental, and sensory texture properties of extruded snacks. Foods, 11(19), art. no. 2967. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
5.
AOAC (2005). Official Methods of Analysis (18th ed Association of Official Analytical Chemists International, Gaithersburg, MD, USA.
Google Scholar
 
 
6.
Bayomy, H., Alamri, E. (2022). Technological and nutritional properties of instant noodles enriched with chickpea or lentil flour. Journal of King Saud University Science, 34(3), art. no. 101833. https://doi.org/10.1016/j.jksu....
CrossRef
 
Google Scholar
 
 
7.
Begna, T., Wakweya, R.B. (2026). Mitigating climate change impacts on food security via climate-smart agriculture. Plant Stress, 19, art. no. 101152. https://doi.org/10.1016/j.stre....
CrossRef
 
Google Scholar
 
 
8.
Benitez-Alfonso, Y., Soanes, B.K., Zimba, S., Sinanaj, B., German, L., Sharma, V., Bohra, A., Kolesnikova, A., Dunn, J.A., Martin A.C., Rahman, M.K.u., Saati-Santamaría, Z., García-Fraile, P., Ferreira, E.A., Frazão, L.A., Cowling, W.A., Siddique, K.H.M., Pandey, M.K., Farooq, M., Varshney, R.K., Chapman, M.A., Boesch, C., Daszkowska-Golec, A., Foyer, C.H. (2023). Enhancing climate change resilience in agricultural crops. Current Biology, 33(23), R1246–R1261. https://doi.org/10.1016/j.cub.....
CrossRef
 
Google Scholar
 
 
9.
Bintoro, M.H., Nurulhaq, M.I., Pratama, A.J., Ahmad, F., Ayulia, L. (2018). Growing area of sago palm and its environment. In: H. Ehara, Y. Toyoda, D.V. Johnson (Eds.). Sago Palm Multiple Contributions to Food Security and Sustainable Livelihoods, Springer, Singapore, pp. 17–29. https://doi.org/10.1007/978-98....
CrossRef
 
Google Scholar
 
 
10.
BSN (2018). SNI 3551:2018 Mi instan (Instant Noodle). Badan Standardisasi Nasional.
Google Scholar
 
 
11.
Chakraborty, P., Witt, T., Harris, D., Ashton, J., Stokes, J.R., Smyth, H.E. (2019). Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres. Food Research International, 120, 62−72. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
12.
Chong, W.K., Mah, S.Y., Easa, A.M., Tan, T.C. (2019). Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk. Journal of Food Science and Technology, 56(9), 4371–4379. https://doi.org/10.1007/s13197....
CrossRef
 
Google Scholar
 
 
13.
Dewita, Desmelati, Edison, Syahrul (2019). The development of instant (dried) sago noodles fortified with functional components. IOP Conference Series: Earth and Environmental Science, 253, art. no. 012018. https://doi.org/10.1088/1755-1....
CrossRef
 
Google Scholar
 
 
14.
Estiasih, T., Hidayat, R., Putri, R.N., Ahmadi, K.A., Ali, D.Y., Laeliocattleya, R.A. (2025). Moringa oleifera leaf powder colour improvement and lipoxygenase inactivation by different pHs and water-blanching times. CyTA – Journal of Food, 23(1), art. no. 2586311. https://doi.org/10.1080/194763....
CrossRef
 
Google Scholar
 
 
15.
Farhan, I., Sarayrah, H., Hayek, W., Alkhasoneh, H., Almayouf, F. (2025). Analyzing wheat production in Jordan: The role of population dynamics, climate variability, and GIS-based projections. Sustainability, 17(8), art. no. 3493. https://doi.org/10.3390/su1708....
CrossRef
 
Google Scholar
 
 
16.
Forde C.G. (2018). Chapter 7: Measuring satiation and satiety. In: G. Ares, P. Varela (Eds.). Methods in Consumer Research, Volume 2, Woodhead Publishing, pp. 151–182. https://doi.org/10.1016/B978-0....
CrossRef
 
Google Scholar
 
 
17.
Gerstein, D.E., Woodward-Lopez, G., Evans, A.E., Kelsey, K., Drewnowski, A. (2004). Clarifying concepts about macronutrients’ effects on satiation and satiety. Journal of the American Dietetic Association, 104(7), 1151–1153. https://doi.org/10.1016/j.jada....
CrossRef
 
Google Scholar
 
 
18.
Hervik, A.K., Svihus, B. (2019). The role of fiber in energy balance. Journal of Nutrition and Metabolism, 2019, art. no. 4983657. https://doi.org/10.1155/2019/4....
CrossRef
 
Google Scholar
 
 
19.
Holt, S.H.A., Miller, J.C.B., Petocz, P., Farmakalidis, E. (1995). A satiety index of common foods. European Journal of Clinical Nutrition, 49(9), 675–690.
Google Scholar
 
 
20.
Huh, I.S., Kim, H., Jo, H.K., Lim, C.S., Kim, J.S., Kim, S.J., Kwon, O., Oh, B., Chang, N. (2017). Instant noodle consumption is associated with cardiometabolic risk factors among college students in Seoul. Nutrition Research and Practice, 11(3), 232–239. https://doi.org/10.4162/nrp.20....
CrossRef
 
Google Scholar
 
 
21.
Iju, S., Sarinah, Rejeki, S. (2025). Formulation of instant baby porridge from red rice flour substituted with moringa (Moringa oleifera) leaf flour and natural banana (Musa paradisiaca) flavor as an alternative complementary food to breast milk. Jurnal Gizi dan Pangan, 3(2), 241−260 (in Indonesian, English abstract).
Google Scholar
 
 
22.
Indonesian Food and Drug Authority (2022). Regulation of Indonesian Food and Drug Authority Number 1 of 2022 About Monitoring Claims on Processed Food Label and Food Advertisement. Jakarta: Indonesian Food and Drug Authority.
Google Scholar
 
 
23.
ISO 8586 (2014). Sensory analysis – General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors.
Google Scholar
 
 
24.
Jahanshiri, E., Goh, E.V., Wimalasiri, E.M., Azam-Ali, S., Mayes, S., Suhairi, T.A.S.T.M., Nizar, N.M.M., Sinin, S.S.M. (2022). The potential of bambara groundnut: an analysis for the People’s Republic of China. Food and Energy Security, 11(2), art. no. e358. https://doi.org/10.1002/fes3.3....
CrossRef
 
Google Scholar
 
 
25.
Jamaiyah, H., Geeta, A., Safiza, M.N., Khor, G.L., Wong, N.F., Kee, C.C., Rahmah, R., Ahmad, A.Z., Suzana, S., Chen, W.S., Rajaah, M., Adam, B. (2010). Reliability, technical error of measurements and validity of length and weight measurements for children under two years old in Malaysia. Medical Journal of Malaysia, 65(Suppl. A), 131−137.
Google Scholar
 
 
26.
Kudre, T.G., Benjakul, S. (2013). Effects of binary organic solvents and heating on lipid removal and the reduction of beany odour in Bambara groundnut (Vigna subterranean) flour. Food Chemistry, 141(2), 1390–1397. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
27.
Makhuvha, M.C., Laurie, S., Mosala, M. (2024). Effect of orange-fleshed sweet potato (Ipomoea batatas)–Bambara groundnut (Vigna subterranea) composite flour on quality properties of pasta. Journal of Food Science, 89(11), 7348−7359. https://doi.org/10.1111/1750-3....
CrossRef
 
Google Scholar
 
 
28.
Maphosa, Y., Jideani, V. A., Maphosa, L. (2022). Bambara groundnut production, grain composition and nutritional value: Opportunities for improvements. Journal of Agricultural Science, 160(6), 448–458. https://doi.org/10.1017/S00218....
CrossRef
 
Google Scholar
 
 
29.
Mashau, M.E., Mukwevho, T.A., Ramashia, S.E., Siwela, M. (2022). The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread. CyTA – Journal of Food, 20(1), 259−270. https://doi.org/10.1080/194763....
CrossRef
 
Google Scholar
 
 
30.
Ministry of Health Indonesia (2019). National Basic Health Research Report 2018. Jakarta: Ministry of Health Indonesia. https://repository.kemkes.go.i....
Google Scholar
 
 
31.
Mo, Y., Ma, X., Lu, J., Shen, Y., Wang, Y., Zhang, L., Lu, W., Zhu, W., Bao, Y., Zhou, J. (2021). Defining the target value of the coefficient of variation by continuous glucose monitoring in Chinese people with diabetes. Journal of Diabetes Investigation, 12(6), 1025−1034. https://doi.org/10.1111/jdi.13....
CrossRef
 
Google Scholar
 
 
32.
Moshawih, S., Kong, J.P.T., Goh, B.H., Renganathan, E., Goh, H.P., Goh, K.W., Ming, L.C. (2025). Exploring the nutritional, cultural, and industrial significance of Metroxylon sagu. Discovery Food, 5, art. no. 337. https://doi.org/10.1007/s44187....
CrossRef
 
Google Scholar
 
 
33.
Nguyen, T.N., Tran, T.T.T., Le, V.V.M. (2025). Effects of blanching conditions on the enzyme inhibition and antioxidant loss in rambutan (Nephelium lappaceum L.) seeds. Polish Journal of Food and Nutrition Sciences, 75(1), 49–59. https://doi.org/10.31883/pjfns....
CrossRef
 
Google Scholar
 
 
34.
Nolan, S.J., Hambleton, I., Dwan, K. (2016). The use and reporting of the cross-over study design in clinical trials and systematic reviews: a systematic assessment. PLoS One, 11(7), art. no. e0159014. https://doi.org/10.1371/journa....
CrossRef
 
Google Scholar
 
 
35.
Palamae, S., Suyapoh, W., Boonrat, O., Zhang, B., Amin, M., Buatong, J., Benjakul, S. (2024). Activity of bambara groundnut seed coat extract against Shewanella species: efficacy and mechanisms of action. Foods, 13(21), art. no. 3516. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
36.
Palupi, E., Nurdin, N.M., Mufida, G., Valentine, F.N., Pangestika, R., Rimbawan, Sulaeman, A., Briawan, D., Filianty, F. (2024). High-fiber extruded purple sweet potato (Ipomoea batatas) and kidney bean (Phaseolus vulgaris) extends the feeling of fullness. Polish Journal Food and Nutrition Sciences, 74(1), 82–91. https://doi.org/10.31883/pjfns....
CrossRef
 
Google Scholar
 
 
37.
Pretorius, B., Otto, M., Schönfeldt, H.C. (2023). Antinutrients and metabolomic compounds of Bambara groundnut (Vigna subterranean) as affected by traditional processing by smallholder farmers. Journal of Food Science, 88(8), 3435–3444. https://doi.org/10.1111/1750-3....
CrossRef
 
Google Scholar
 
 
38.
Ridwan, M., Palupi, E., Setiawan, B., Heksana, R.A.R. (2024). Bambara bean substitution improves the nutritional content and increases the satiety index of purple sweet potato bread. Preventive Nutrition and Food Science, 29(4), 512–521. https://doi.org/10.3746/pnf.20....
CrossRef
 
Google Scholar
 
 
39.
Salihu, S., Elezaj, B., Qorri, D., Gashi, N. (2025). Exploring instant noodle consumption patterns and consumer awareness in Kosovo. Foods, 14(24), art. no. 4245. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
40.
Samosir, F.A.H.H., Qalbi, K.H., Wijaya, V., Kathy, K., Miadi, Y.N., Putri, M.D., Harahap, J. (2025). The relationship of fast food consumption and obesity in adult society at Pekan Labuhan Health Center, Medan, Indonesia. Journal of Community Medicine and Public Health Research, 6(1), 70–76. https://doi.org/10.20473/jcmph....
CrossRef
 
Google Scholar
 
 
41.
Savastano, D.M., Hodge, R.J., Nunez, D.J., Walker, A., Kapikian, R. (2014). Effect of two dietary fibers on satiety and glycemic parameters: a randomized, double-blind, placebo-controlled, exploratory study. Nutrition Journal, 13, art. no. 45. https://doi.org/10.1186/1475-2....
CrossRef
 
Google Scholar
 
 
42.
Singthong, J., Oonmetta-aree, J., Oonsivilai, R. (2026). Impact of red kidney bean flour substitution on the nutritional, physicochemical, and functional properties of gluten-free noodles. Food Chemistry Advances, 11, art. no. 101279. https://doi.org/10.1016/j.foch....
CrossRef
 
Google Scholar
 
 
43.
Tan, X.L., Azam-Ali, S., Goh, E.V., Mustafa, M., Chai, H.H., Ho, W.K., Mayes, S., Mabhaudhi, T., Azam-Ali, S., Massawe, F. (2020). Bambara groundnut: An underutilized leguminous crop for global food security and nutrition. Frontiers in Nutrition, 7, art. no. 601496. https://doi.org/10.3389/fnut.2....
CrossRef
 
Google Scholar
 
 
44.
Ulijaszek, S.J., Kerr, D.A. (1999). Anthropometric measurement error and the assessment of nutritional status. British Journal of Nutrition, 82(3), 165−177. https://doi.org/10.1017/S00071....
CrossRef
 
Google Scholar
 
 
45.
WHO (2024). World Health Organization. Overweight and Obesity. UK. https://www.who.int/news-room/....
Google Scholar
 
 
Share
Send by email
RELATED ARTICLE
Egg Roll Cookies with Non-Itchy Taro (Colocasia esculanta var. Febi521) Flour Prolong Satiation
High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness
STRUCTURE ANALYSIS OF SELECTED CEREAL PRODUCTS IN THE ASPECT OF THEIR ACOUSTIC PROPERTIES
Do Consumers’ Attitudes Towards Food Technologies and Motives of Food Choice Influence Willingness to Eat Cereal Products Fortified with Fibre?
Indexes
 
Keywords index
Topics index
Authors index
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
© 2006-2026 Journal hosting platform by Bentus
Scroll to top