Exploring the quality characteristics of noodles from rice-middlins and Irish potato composite enriched with soy-cheese

Purpose Rice middlins is a by-product obtained during rice processing, and it typically attracts low economic importance. Rice middlins is often treated as food waste in most rice processing plants. This study aims to showcase the feasibility of improving the economic importance of rice middlins through value addition and consequently reduce waste generated in rice processing plants. It examined formulation of nutrient-dense noodles from blends of rice middlins, potato and soy cheese. Design/methodology/approach Rice middlins, potato and soy cheese were processed into flour and thereafter formulated into blends using simplex centriod mixture design. The obtained flour blends were processed into noodles. The noodles were analysed using multiple linear regression and optimised. The optimised noodles were evaluated for quality characteristics using standard procedures. Findings The results showed optimal flour mixture of 28.89% Irish potato, 30.77% soy cheese and 40.34% rice middlins. Protein content of the optimised noodles was 32.11%, ash (4.02%), potassium (690.14 mg/100g), niacin (4.85 mg/100g), alkaloids (4.82%), total phenolic (306.57 mg GAE/100g), 2,2-diphenyl-1-picrylhydrazyl(780.30 µmol TEAC/100g) and cooking loss (1.36%). The consumer acceptability showed taste (6.85) and overall acceptability (6.92) on a nine-point hedonic scale. The noodles showed the presence of essential amino acids. The observed protein-related functional groups in the noodles include N-H stretch and C = O stretch while the carbohydrate-related functional group was C–O stretch. The identified bioactive compounds include fatty acids, antimicrobial and antioxidant compounds, antitumor and chemo-preventive compounds and anti-inflammatory and cardiovascular enhancing compounds. Originality/value Formulating noodles using rice middlins was an attempt to reduce food waste and improve waste management during rice processing; thus, improves income of rice producer and supports food security. The noodles could be find application in combating protein-energy malnutrition.