Foods product were developed after the discovery of gluten-free flour. This study aimed to determine the proper formulation of dry noodles from different proportions of modified cocoyam flour and porang flour. In addition, the use of egg was evaluated in terms of physicochemical and organoleptic properties. The first factor was the proportion of modified cocoyam flour and porang flour (90%:10%, 85%:15%, and 80%:20%). The second factor was the addition of eggs (5%, 10%, and 15%). The result showed that the best formulation according to chemical, physical, and organoleptic parameters was made with modified cocoyam flour and porang flour, 85%:15%, with 10% eggs. This non-gluten-based formulation of noodles showed both high dietary fibers content derived from glucomannan (60.14%) and high protein content (12.75%).
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Rosida et al. (2022) studied this question.