Feasibility of Vegetable Hummingbird Flowers (Sesbania grandiflora) in Noodle Production: A Sustainable Approach to Food Innovation

Abstract

Despite the abundance of vegetable hummingbird (Sesbania grandiflora) flowers, locally known as Katuday/Katuray, they remain underutilized despite their potential as a sustainable food source. This research explored the feasibility of producing noodles from these flowers, branded as Katoodles (Katuday Noodles), to increase their utility and address wheat shortages. By examining the sensory characteristics of noodles made from vegetable hummingbird flowers and wheat flour, the study aimed to provide an innovative and sustainable food product. This quasi-experimental research used four ratios of blended vegetable hummingbird flowers to flour (0:100, 50:50, 60:40, and 40:60). Five food technology and cookery experts, along with five consumers, evaluated the Katoodles based on taste, texture, smell, and appearance using a Five-Point Hedonic Scale. Results indicated that noodles could successfully be made with these blends. Katoodles with 50% blended vegetable hummingbird flowers (Mixture 1) scored the highest in sensory evaluation, while commercial noodles (Mixture 0) scored the lowest. No significant difference was found among the Katoodles mixtures, suggesting consistent quality comparable to commercial products. This study highlights the broader potential of utilizing underutilized crops like Katuday/Katuray to promote sustainability and reduce reliance on wheat. Katoodles offers a nutritious, plant-based alternative, addressing the demand for healthier, eco-friendly options. Their commercialization could diversify the noodle market, create economic opportunities, and encourage the cultivation of sustainable crops. Further research on the nutritional value and marketability of Katoodles is recommended.