Instant Noodles from Climate-Resilient Crops: Nutritional Quality, Sensory Acceptance, and Satiety of Sago-Bambara Groundnut Noodles Compared with Conventional Wheat Noodles

Climate-resilient crops, such as sago (Metroxylon sagu Rottb.) and Bambara groundnut (Vigna subterranea (L.) Verdc.), offer promising solutions to enhance food security, nutritional quality, and sustainability under climate change. This study aimed to develop instant noodles based on sago starch enriched with Bambara groundnut flour and to evaluate their physicochemical properties, nutritional composition, sensory acceptability, and satiety response in comparison with conventional wheat-based instant noodles. Four different ratios of sago starch to Bambara groundnut flour were used 100:0 (F0), 70:30 (F1), 60:40 (F2), and 50:50 (F3) (w/w). The results demonstrated that sago-Bambara groundnut noodles exhibited a significantly higher total dietary fiber content (9.4–12.2 g/100 g dry matter basis, db) than sago noodles (4.5 g/100 g db) and wheat noodles (2.5 g/100 g db). However, sensory evaluation in the hedonic test showed that increasing the ratio of Bambara groundnut flour in the formula decreased noodle sensory acceptability. Therefore, formula F2 (60:40, w/w) was selected as the optimal. The quantitative descriptive sensory analysis (QDA) demonstrated that the noodles made according to this formula exhibited stronger off-beany and beany aroma, savory and starchy taste, off-beany and beany aftertaste, hardness and graininess mouthfeel compared to the sago noodles. Notably, the satiety index measurement using the visual analogue scale (VAS) questionnaire showed that the sago-Bambara groundnut noodles sustained a 50% fullness level for a significantly longer time (135 min) than wheat noodles (77 min) and demonstrated a higher satiety index (122% vs. 90%). These findings demonstrate that instant noodles formulated entirely from climate-resilient crops can enhance nutritional quality and satiety compared to the conventional wheat-based instant noodles, while remaining sensorially acceptable.

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