Moth Beans Noodles (180 G)

Processing of Moth Beans Noodles Using Sprouted Moth Beans Flour

Ingredients Composition

• Sprouted Moth Beans (Vigna aconitifolia) Flour – 85%
• Tapioca Flour – 10% (for structure and smooth texture)
• Guar Gum – 0.5% (for binding and elasticity)
• Cold-Pressed Coconut Oil – As required (optional, for dough smoothness)
• RO Treated Water – As required (for dough preparation)

🛠️ Processing Steps

1. Selection & Cleaning of Grains
High-quality moth beans are sourced and cleaned thoroughly using air classifiers and sieves to remove dust, grit, and foreign matter.
Beans are washed with RO-treated water to ensure purity.

2. Sprouting of Moth Beans

• Soaking: Cleaned moth beans are soaked in RO-treated water for 8–10 hours.
• Germination: Soaked beans are incubated at 28–30°C with ~80% humidity for 24–30 hours.
  This activates enzymes that break down anti-nutrients and increase amino acid availability.
• Drying: Sprouted beans are dried at temperatures <50°C to preserve nutrients.

3. Milling
Dried sprouted moth beans are stone-ground into fine flour (~120 microns), rich in protein and dietary fiber.

4. Blending with Binders
Tapioca flour and guar gum are mixed in for improved elasticity, cooking quality, and chewiness.

5. Dough Preparation
The flour blend is mixed with RO-treated water to form a soft, pliable dough.
Cold-pressed coconut oil is optionally added to improve extrusion texture and reduce stickiness.
Dough is rested for 20–30 minutes to allow hydration and relaxation.

6. Noodle Extrusion
The dough is cold-extruded into noodle strands of 20–25 cm using a precision extruder.
Different noodle shapes (flat or round) can be produced as desired.

7. Drying & Dehydration
Extruded noodles are tray-dried at 45–50°C until moisture content is reduced below 10%.
This ensures microbial stability and long shelf life.

8. Packing & Storage
Dried noodles are packed in eco-friendly, moisture-resistant pouches.
Shelf Life: Remains stable for 6–9 months when stored in a cool, dry place away from sunlight.

🌟 Nutritional & Functional Highlights

✅ Sprouted Moth Beans – High in plant-based protein, lysine, zinc, and iron
✅ Tapioca & Guar Gum – Provide elasticity and prevent noodle breakage
✅ Gut-Friendly – Rich in dietary fiber and easy to digest after sprouting
✅ Low Glycemic Index – Supports blood sugar regulation
✅ Gluten-Free & High Protein – Excellent for vegans, vegetarians, and fitness-conscious consumers

🍽️ Quick Serving Suggestion: Moth Beans Masala Noodles

Ingredients:

• 1 cup moth beans noodles
• 1 tsp groundnut oil
• 1/2 tsp cumin seeds
• 1 chopped green chili
• 1/2 cup chopped tomatoes
• 1/4 tsp turmeric and 1/2 tsp garam masala
• Salt to taste
• Fresh coriander for garnish

Method:

1. Boil moth beans noodles for 3–4 minutes, drain and rinse.
2. Heat oil, add cumin and green chili, sauté.
3. Add tomatoes, turmeric, and garam masala. Cook until soft.
4. Add the boiled noodles, toss well.
5. Garnish with coriander and serve hot.