Onuoha, Nchekwube Love ; Ezenwaka, Cynthia Chiamaka ; Nwagbo, Comfort Chinenye ; Nwafor, Paul Mmaduabuchi & Inyari, Calista Chinyere: Nutritional Composition, Browning Index, Color Dynamics, And Cooking Quality Of Noodles From Wheat-Unripe Plantain Flour Blends

_Iosr Journal of Environmental Science, Toxicology and Food Technology_ 20 (5):01-07. 2026Aim: Noodle production in sub-Saharan Africa is determined by the ultra-refined and imported wheat flour. This significantly contributes to foreign exchange expenditure and dietary imbalance. Study Design: This study evaluated the nutritional composition, mineral and vitamin profiles and cooking quality of noodles formulated from composite blends of wheat and unripe plantain (Musa paradisiaca L.). The ratio