• Miss. Ayantika Bhakta
• Dr. Amit Kumar Barman
• Dr. Anju Paul

Enhancing the nutritional value of instant noodles can be achieved by fortifying either the flour used in their production or the flavors accompanying the noodles. Instant noodles, comprising precooked and dried noodles combined with powdered spices or oil, form the basis of this quick meal. Fortified instant noodles often contain increased levels of iron, folic acid, and vitamin B-12. However, most noodles are high in fat, carbohydrates, salt, and calories while lacking in fiber, protein, and antioxidants, categorizing them as junk food. Tomatoes are a primary source of lycopene, an antioxidant associated with various health benefits, such as reducing the risk of heart disease and cancer. They also contain significant amounts of vitamin C, potassium, folate, and vitamin K. Carrots are rich in beta-carotene, fiber, vitamin K1, potassium, and antioxidants. They are a nutritious snack aiding in weight loss, contributing to lower cholesterol, improved eye health, and potentially reducing the risk of cancer due to the antioxidants in carotene. Spinach is abundant in vitamin A, vitamin C, vitamin K, iron, folate, and potassium, offering substantial fiber content as well. Capsicum boasts high water and fiber content and is low in fat. Additionally, it is rich in lutein and zeaxanthin, both shielding the retina from oxidative damage. While instant noodles have gained popularity as a type of junk food, they remain low in essential nutrients, lacking significant health benefits. Despite this, instant noodles are widely favored by people of all ages. In response to this demand, we have developed noodles, whole wheat flour infused with tomato puree, carrot paste, spinach puree, and capsicum paste to provide a unique natural vegetable flavor. Opting for wholemeal flour over patent flour was deliberate due to its higher fiber, mineral, and vitamin content.

Noodles, Fortification, Vegetables, Nutrition Composition

"A Nutritious and Tasty Fast Food – Vegetable Fortified Noodles", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 3, page no.d188-d198, March-2024, Available :http://www.jetir.org/papers/JETIR2403322.pdf

"A Nutritious and Tasty Fast Food – Vegetable Fortified Noodles", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 3, page no. ppd188-d198, March-2024, Available at : http://www.jetir.org/papers/JETIR2403322.pdf