by: Galih Nugroho, Ari Try Purbayanto, Riza Aris Apriyadi,
Kamalita Pertiwi, and Catherine Haryasyah
Department of Food Science and Technology, Bogor Agricultural University
In most of Southeast Asian the health problem faced is related to insufficient food intake that causes nutritional deficiencies such as protein energy malnutrition, anemia, iodine deficiency disorders, vitamin A, and other micronutrients deficiency. The evidences are the high number of pregnant women mortality and malnutrition of infants in developing countries. Of the estimated total of 536,000 maternal deaths worldwide in 2005, developing countries accounted for 99% of these deaths1. In the other countries in Southeast Asia, like Myanmar, Timor-Leste also has high infant mortality rates, and along with the Lao People’s Democratic Republic, Indonesia, the Philippines and Vietnam has unacceptably high rates of maternal mortality 2
Based on that fact, we create new product, healthy instant corn noodle, which is fortified by egg flour as protein source and to fulfill micronutrient needs the seasoning powder is also fortified with micronutrients such as Fe, Zn, vitamin A and Iodine. The raw material of our instant noodle is corn flour. Technology which is used is extrusion technology, which is usually applied in the production of rice vermicelli, now is applied to produce instant corn noodle.
This product is promising because the potential consumption of corn noodle will reach 65 billion packs per year or equal to 5,000 ton/year. So, it means huge potential market especially for special-purpose product such as instant corn noodle for pregnant woman.
Through this project, we contribute in creating a solution to solve the maternal mortality problem experienced by most countries in Southeast Asia so that they do not have to lose their young generation, which is very essential for the development of the countries in the future.
Keywords: nutritional deficiency, instant corn noodle, fortification,