Improving Nutritional and Antioxidant Properties of Dried Noodles Through Utilization of Acanthus ilicifolius Leaf Flour for Sustainable Food Development

Instant dried noodles are popular in Asia but are generally low in fiber and antioxidant content. Acanthus ilicifolius leaf flour, which is rich in bioactive compounds, has the potential to be used as a functional ingredient to enhance nutritional quality. Four noodle formulations were prepared by substituting wheat flour (WF) with Acanthus ilicifolius flour (AF): F0 (100% WF), F1 (92% WF: 8% AF), F2 (84% WF: 16% AF), and F3 (76% WF: 24% AF). Proximate composition, dietary fiber (AOAC 1995), and antioxidant activity (DPPH assay) were analyzed, along with hedonic and Just‐About‐Right sensory tests. Substitution significantly reduced the carbohydrate and energy content but increased the ash, protein, crude fiber, and total dietary fiber content. The fat content remained stable across all formulations. The antioxidant activity improved markedly, as the IC 50 values decreased from 25,167.79 ppm (F0) to 4324.72 ppm (F3). Sensory evaluation revealed reduced acceptability at higher substitution levels, although the texture remained unaffected. Partial substitution with A. ilicifolius leaf flour enhances the nutritional and functional properties of dried noodles. An 8% substitution (F1) appears to be optimal, balancing improved health benefits with consumer acceptance.