Udhayaganga, M.Karthiayani, A.Sudha, K.Velayudham2019-04-302019-04-302018-12http://krishikosh.egranth.ac.in/handle/1/5810101427TNV_ZHCSFS_Dec2018_64Though noodles are popular, it holds a notion of ‘low fibre food’ as they are generally prepared from refined wheat flour, which by its nature lacks fibre. Hence an attempt was made to develop fibre enriched noodles by incorporating moringo (Moringoolifera) leaves as a fibre source at different levels viz., 5, 10 and 15 % in which 5% was found to be the best based on cooking characteristics and sensory evaluation.en-USFood SecurityFibre enriched NoodlesPresentation