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Table 1 Mizepi Formulation from Maize Flour and FPH

From: Physicochemical quality of dry noodles from maize flour and fish protein hydrolyzate (Mizepi) as a potential emergency food

Ingredients

F1

(1:1) g

F2

(4:7) g

F3

(4:11) g

F4

(7:4) g

F5

(7:11) g

F6

(11:4) g

F7

(11:7) g

Maize flour (g)

18.5

13

10

23

14

27.5

22

FPH (g)

18.5

23

26.5

13

22

9

14

Salt (g)

2

3

3

3

3

3

3

Coconut oil (g)

8

8

7.5

8

8

7.5

8

Water (g)

3

3

3

3

3

3

3

  1. Description: Comparison formula product with maize flour and fish protein hydrolizate in gram units are F1 (1:1), F2 (4:7), F3 (4:11), F4 (7:4), F5 (7:11), F6 (11:4) and F7 (11:7)
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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