Table 1.
Formulation of the experimental noodles.
Fig 1.
The growth kinetics of probiotics bacteria in MRS medium supplemented with prebiotics. (A) L. plantarum, (B) L. rhamnosus and (C) L. acidophilus.
Values are expressed as mean ± SD (n = 3). Statistical analysis performed ANOVA followed by Duncan’s multiple range tests. Different lowercase letters above the column indicate significant differences (p < 0.05). Here, L. p. = Lactobacillus plantarum; L.r. = Lactobacillus rhamnosus; L. a. = Lactobacillus acidophilus; GBF = Green banana flour (10%); FMF = Foxtail millet flour (10%) and N3 = 30% FMF + 10% GBF + 60% WF noodles.
Table 2.
Nutrient and mineral composition of noodles.
Fig 2.
Color intensity: (A) L*, (B) a* and (C) b* of noodles. Values are expressed as mean ± SD (n = 3). Statistical analysis performed ANOVA followed by Duncan’s multiple range tests. Different lowercase letters with the column indicate significant differences (p < 0.05); Here, N0 = 100% WF; N1 = 80% WF + 10% GBF + 10% FMF; N2 = 70% WF + 10% GBF + 20% FMF; N3 = 60% WF + 10% GBF + 30% FMF; N4 = 50% WF + 10% GBF + 40% FMF.
Fig 3.
Cooking quality: (A) Cooking loss, (B) Water uptake and (C) Cooking yield of noodles. Values are expressed as mean ± SD (n = 3). Statistical analysis performed ANOVA followed by Duncan’s multiple range tests. Different lowercase letters above the column indicate significant differences (p < 0.05); Here, N0 = 100% WF; N1 = 80% WF + 10% GBF + 10% FMF; N2 = 70% WF + 10% GBF + 20% FMF; N3 = 60% WF + 10% GBF + 30% FMF; N4 = 50% WF + 10% GBF + 40% FMF.
Fig 4.
Values are expressed as mean ± SD (n = 3). Statistical analysis performed ANOVA followed by Duncan’s multiple range tests. Different lowercase letters within the graph indicate significant differences (p < 0.05); Here, N0 = 100% WF; N1 = 80% WF + 10% GBF + 10% FMF; N2 = 70% WF + 10% GBF + 20% FMF; N3 = 60% WF + 10% GBF + 30% FMF; N4 = 50% WF + 10% GBF + 40% FMF.
Fig 5.
Antioxidant activity: (A) DPPH radical scavenging activity and (B) FRAP assay of noodles extract. Values are expressed as mean ± SD (n = 3). Statistical analysis performed ANOVA followed by Duncan’s multiple range tests. Different lowercase letters within the graph indicate significant differences (p < 0.05); Here, N0 = 100% WF; N1 = 80% WF + 10% GBF + 10% FMF; N2 = 70% WF + 10% GBF + 20% FMF; N3 = 60% WF + 10% GBF + 30% FMF; N4 = 50% WF + 10% GBF + 40% FMF.
Fig 6.
Antioxidant characteristics: (A) Total phenolic content (TPC) and (B) Total antioxidant content (TAC) of noodles. Values are expressed as mean ± SD (n = 3). Statistical analysis performed ANOVA followed by Duncan’s multiple range tests. Different lowercase letters above the column indicate significant differences (p < 0.05); Here, N0 = 100% WF; N1 = 80% WF + 10% GBF + 10% FMF; N2 = 70% WF + 10% GBF + 20% FMF; N3 = 60% WF + 10% GBF + 30% FMF; N4 = 50% WF + 10% GBF + 40% FMF.
Fig 7.
Sensory attributes of noodles.
Values are expressed as mean ± SD (n = 11). Scale: 9-point Hedonic; Here, N0 = 100% WF; N1 = 80% WF + 10% GBF + 10% FMF; N2 = 70% WF + 10% GBF + 20% FMF; N3 = 60% WF + 10% GBF + 30% FMF; N4 = 50% WF + 10% GBF + 40% FMF.