A preliminary study was carried out on the use of soya flour, as a substitution for wheat, in the manufacture of instant noodles.  For the basic formulation only wheat flour was used. This was later substituted with soya flour from 5% to 35% levels of substitution. Results from the objective evaluation and proximate analysis showed that a formulation from 65% wheat and 35% soya flour still gave acceptable results. Results from the organoleptic evaluation, however, indicated that substitution at 15% level was most preferred.

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