Noodles supplemented with carrot powder and soya flour were developed and assessed for their nutritional and sensory parameters. Total three formulations were prepared. First formulation prepared supplementing refined wheat flour ( 250 gm) with carrot powder at 10 % & 5 % with soya flour. Second formulation prepared by supplementing refined wheat flour (250 gm) with carrot powder at 10 % & 10 % with soya flour. Third formulation prepared by supplementing refined wheat flour (250 gm) with carrot

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... powder at 10 % & 15 % with soya flour. A control was prepared with Wheat flour, Salt & Egg. Nutrients like carbohydrate, Protein, fat and crude fiber were also assessed. Sensory acceptability was assessed by 9-point Hedonic Scale.