Proximate and mineral composition of commercial instant noodles

Date

10-1993

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Lilia S. P. Madamba

Abstract

Thirty samples of commercial instant noodles consisting of twelve brands of various flavors were analyzed for their proximate and mineral composition using standard methods. The samples were evaluated based on percentage of the Recommended Dietary Allowance (RDA) for each nutrient as well as the Index of Nutritional Quality (INQ). The proximate composition of the commercial instant noodles are as follows: 3.67% to 6.71 % moisture , 15.50% to 24.52% fat, 5.91% to 12.43% protein, 0.50% to 1.21% fiber, 52.95% to 63.18% carbohydrates, and 3.13% to 12.41% ash or mineral matter. The mineral content per 100 gram is principally made up of calcium with 7.6 to 35.6 mg, 50 to 166 mg phosphorous, 8.3 to 32.8 mg magnesium, 1671 to 5722 mg sodium, 116 to 251 mg potassium, 0.16 to 0.80 mg of copper, 0.28 to 0.48 mg manganese, 0.55 to 1.52 mg zinc and 1.45 to 11.13 mg of iron. These values show that the brands and flavors of commercial instant noodles vary inspite of almost the same ingredients used. Based on the percentage of the RDA for various nutrients, no brand of instant noodles can be considered meal substitute for children and adults. Based on INQ values, no brand of commercial instant noodles can be considered nutritious. Nevertheless, they furnish part of the nutritional requirements of both children and adults.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1993 A13 L67

Document Type

Thesis

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