Introduction: Rice noodles are widely consumed as a staple food in Asia. The
main ingredient of rice noodle is polished white rice flour which lacks in nutritional
components. Substitution of white rice flour with brown rice flour often results in
noodles with better nutrient content but less favourable for cooking, textural and
sensory characteristics. Thus, this study aimed to develop and characterise brown
rice noodles substituted with mung bean powder at the level of 5% (g/100 g) and
compared with other formulations. Methods: Four formulations of rice noodles were
prepared using: a. 100% white rice flour; b. 100% brown rice flour; c. white rice flour
with 5% mung bean powder; and d. brown rice flour with 5% mung bean powder.
The rice noodles were produced by conventional extrusion method and evaluated for
their proximate composition, cooking qualities and sensorial properties. Results:
The results of proximate analysis indicated that protein (8.70g/100 g), dietary fibre
(3.10g/100 g), ash (1.50g/100 g) and fat (2.40g/100 g) contents were significantly
(p