Development of High-Fiber Functional Instant Noodles from Sago, Kidney Bean, and Dragon Fruit: Nutritional, Sensory, and Satiety Index Evaluation for Obesity Prevention

Abstract

The rising prevalence of obesity, largely driven by low dietary fiber intake and high consumption of energy-dense foods, necessitates the development of healthier staple food alternatives. This study aimed to develop a functional instant noodle product based on sago flour, kidney bean flour, and dragon fruit, and to evaluate its nutritional composition, sensory properties, and satiety index. An experimental design with four formulations was applied, varying the proportion of wheat flour, sago, and kidney bean flour. Analyses included proximate composition, dietary fiber, physicochemical properties, and sensory evaluation using 21 panelists. The satiety index (SI) was measured using a randomized crossover design with a visual analogue scale, employing white bread as the reference (SI = 100). The selected formulation with 52% sago-kidney bean substitution contained 6.1% dietary fiber, meeting the criteria for high-fiber food claims, and demonstrated the highest overall sensory acceptance (7.66±1.46). Notably, the selected formula exhibited a higher preference and satiety index than white bread, indicating a stronger and more sustained satiety response. This effect is associated with the presence of resistant starch from sago and the combined fiber–protein matrix of kidney beans. In conclusion, noodle with sago and kidney bean substitution is a promising functional food with enhanced nutritional quality, good consumer acceptability, and superior satiety potential compared to conventional carbohydrate sources, supporting its role in obesity prevention and sustainable food diversification.