Abstract:
The main goal of this study was to determine the effect of cooking and added materials (spices and monosodium glutamate) on the chemical and microbial characteristics of two types of indomie noodles )chicken and vegetable flavoured( . The samples were the products of Sawabash factory (Soba industrial area).
The samples were analyzed before and after the cooking at 100oC for 20 minutes. The obtained results of the chemical analysis of vegetable flavoured and chicken flavoured indomie before cooking were as follows: moisture content (5.38, 4.45%) ash content (0.83, 0.69%) crude protein (8.71, 8.83%) crude fibre (0.42, 0.37%) fat content (0.34, 0.30%) carbohydrates content (84.32, 85.36%) and energy content was (375.20, 379.50 kcal). While the results after cooking were (40.84, 39.89%) (5.86, 8.31%) (2.59, 2.55%) (0.23, 0.18%) (0.43, 0.53%) (50.04, 48.54%) and (214.40, 209.10 kcal), respectively.
The results of mineral content before cooking showed that sodium was (23.54, 23.49mg/100g) potassium (220.90, 215.20 mg/100g) and phosphorus (209.50, 208.00 mg/100g) . While those after cooking were (5.60, 6.58 mg/100g) (76.03, 86.90 mg/100g) and (57.39,66.71 mg/100g), respectively.
On the other hand the results of the microbial analysis showed that, both of vegetable flavoured and chicken flavoured indomie were free from total coliforms, yeasts, moulds and salmonella ,however the chicken flavoured indomie was found to contain total count of bacteria (6.5 log10 cfu/g) and staphylococcus aureus(5.5 log10 cfu/g).
The results showed no monosodium glutamate in both of chicken flavoured and vegetables flavoured indomie before cooking, While those after cooking were (3.57 and 0.00 mg/100g) respectively.
From these results, the chicken flavoured indomie contains pathogenic bacteria (staphylococcus aureus) and monosodium glutamate .However, cooking process reduced the chemical composition in both types of indomie
