Physicochemical quality of dry noodles from maize flour and fish protein hydrolyzate (Mizepi) as a potential emergency food

Abstract

Abstract Mizepi is a product that can be consumed during emergencies and certain conditions for vulnerable groups such as children. Mizepi provides benefits in supporting children’s growth and development process because of its high protein content to prevent stunting and noodle snacks that children like especially in formula F4. Mizepi is a ready-to-eat noodle product from maize flour and FPH to be used as food during natural disasters. Currently, many emergency food products still have low nutritional content, so Mizepi is here with the innovation of maize flour and FPH which are rich in protein and have good physicochemical quality and are liked by consumers. Therefore, this study aims to analyze the nutritional value, protein digestibility, color, and texture of Mizepi. The methods are water content using gravimetry, ash with dry ashing, fat by Soxhlet, protein by Kjeldahl, protein digestibility was carried out in vitro. A total of seven formulations of Mizepi with maize flour and FPH ratio were compared in grams, 1:1 (F1), 4:7 (F2), 4:11 (F3), 7:4. (F4), 7:11 (F5), 11:4 (F6), 11:7 (F7). FPH has the effect of a higher level of product protein content. Mizepi has a protein digestibility content of 43.6–75.3%, which is a very good value. The color of Mizepi products based on 0hue is yellow red and has a good crunchy texture because it is made from maize flour. In conclusion, F4 was the best formulation that has nutrient content appropriate to the quality requirements of emergency food products. Graphical Abstract

Keywords

• Noodle
• Maize flour
• FPH
• Nutrition value
• Protein digestibility