Virtual Booth

Commercial instant noodles are linked to cardiometabolic risks due to high fat content. This research introduces Nutri-Ramen, a functional alternative replacing refined flour with a nutrient-dense matrix of chickpea, spinach and carrot powders. By shifting from industrial deep-frying to a 60°C tray-drying method, the innovation effectively minimizes oil absorption. Calorimetry results showed Nutri-Ramen achieved a 58% reduction in caloric density compared to generic noodles. This statistically significant breakthrough proves that convenience foods can provide high-quality protein and antioxidants, re-engineering the instant noodle matrix for improved public health.