The addition of dried broccoli (Brassica oleacea L.) leaves can improve the nutrition of noodles

• Main Authors: M Devi, S Soekopitojo, A Putri, H Pratikto, A P Wibawa, M A Hamid
• Format: Article
• Language: English; English
• Published: IOP 2022
• Subjects: QP1-345 General Including influence of the environment; RM214-258 Diet therapy. Dietary cookbooks
• Online Access: https://eprints.ums.edu.my/id/eprint/35717/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/35717/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/35717/; https://doi10.1088/1755-1315/1116/1/012024

Broccoli leaves have a high nutritional content so that they can be used as an additional ingredient in noodle products. This study aims to analyze the nutritional content of noodles with the addition of dried broccoli leaves with different percentage ratios. The treated samples were then measured p...