Characterizing the single cell protein enriched noodles for nutritional and organoleptic attributes

Single cell protein (SCP) has a potential to be used as an alternative to conventional protein sources. It can be produced at lower cost on different food industrial wastes. This study focused on optimization of SCP production from carrot pomace which would help in sustainable food waste management. SCP successfully produced through submerged fermentation at 30 degrees C during 5 days of incubation. The supplementation of SCP increased the protein contents of noodles in a dose-dependent manner, e.g., an addition of 20% SCP resulted in a 30% increase in protein contents. Likewise, amino acids profile of noodles improved significantly (p < 0.05), as obvious from different indices like essential amino acids to total amino acids ration, protein efficiency ratio, and essential amino acids index. The cooking time of noodles decreased significantly (p < 0.05) from 11.5 to 9.35 min at 8% SCP concentration. Moreover, absorption capacities (water and oil absorption), swelling index and cooking yield of noodles increased significantly (p < 0.05). The organoleptic evaluation indicated that supplementation of SCP in noodles was acceptable up to 8%. Thus, SCP may be used to enhance nutritional value of formulated noodles.

Automated summary

This study focused on optimizing the production of single cell protein (SCP) from carrot pomace and evaluating its effects on the nutritional value and cooking properties of noodles. The results showed that supplementation of SCP increased the protein content and improved the amino acid profile of noodles. It also reduced the cooking time and enhanced the water and oil absorption capacities, swelling index, and cooking yield of noodles. Organoleptic evaluation indicated that the addition of SCP was acceptable up to 8% concentration. SCP could be used effectively to enhance the nutritional value of formulated noodles.