Enhancing the Nutritional Profile of Noodles Using Banana Blossom as Substitution to Normal Noodles: A Food System Approach

The banana bloom was employed in the creation of a pasta dish in the present study. Pasta was a highly desired delicacy that people liked consuming, and Filipinos had also incorporated pasta dishes into their celebrations of significant occasions, such as birthdays. Utilizing banana blossom as the primary component in the noodles could potentially provide health benefits associated with fortified noodles, emphasizing its positive impact on the well-being of the customer. The study's findings on the advantages of incorporating banana blossom into noodles constituted a noteworthy addition to the disciplines of nutrition and food science. Furthermore, it advocated for a perspective in the advancement of food systems, urging the embrace of more nutritious dietary practices while considering the ecological and economic sustainability of these advancements. The study's findings revealed a significant shift in the nutritional makeup of noodles, with increased levels of vital vitamins, minerals, and dietary fiber. The research employed a comprehensive Food System Strategy to investigate the impact of incorporating banana blossom into the noodle production process across several stages. Subsequent endeavors to increase the variety and improve the nutritional content of basic food items by using innovative replacements would be based on the results of this study.