Alfalfa Leaves as a value-enhancing food ingredient for instant soup powder and noodles

ALFALFA is called "the Queen of the Forages" for its high protein and nutritional value. This study sought to explore a novel approach to optimize protein extraction from alfalfa leaves and its subsequent use as a value-added food component in nutritious dry soup and noodles. Alfalfa Leaves Powder (ALP) and ALPC, with high protein content (34.24% and 42.40%), were added to instant soup powder (ISP) and noodles. Compared to the control sample (100% milk powder), instant soup powder was made with ALP at 5%, 10%, and 15% replacement levels. The nutritional value is improved with the highest replacement ratio of 15% due to the high protein content. ALP soup samples exhibited better rehydration and mineral content (Na, K, Fe, Zn, Cu, and Mn) than control samples. The sensory evaluation scores showed that ALP soup samples with 5–10% replacement had higher overall acceptability than the control sample (p > 0.05), with the soup with 10% substitution scoring highest.ALPC was added to noodles at 2%, 4%, and 6%. Chemical composition, cooking quality, color, and sensory rating of ALPC-fortified noodles were studied. Compared to the control sample, adding ALPC slightly increased protein, fat, ash, and crude fibers. With ALPC rose from 2% to 6%, cooking loss escalated, whereas cooking time, weight, water absorption, and brightness decreased. Sensory evaluation ratings were greatest in the control and 4% ALPC samples. These findings suggest that ALP and ALPC may improve the nutritional content of soups and noodles without compromising taste.