Vol. 11, Issue 10, Part F (2025)

Abstract
Instant noodles are a popular convenience food in the Philippines but pose health risks due to their high sodium content and synthetic additives. This study explores the development of a healthier noodle alternative using Ipomoea batatas var. Hannah (white sweet potato) as a substitute for wheat flour. Sweet potato, rich in carbohydrates, beta-carotene, and antioxidants, offers nutritional and functional benefits while supporting local agriculture. The research focused on starch extraction, noodle formulation, and sensory evaluation based on aroma, color, firmness, taste, and texture. Results revealed high acceptability among respondents, particularly younger and female consumers, highlighting sweet potato starch as a viable ingredient for nutritious noodle production. The findings emphasize sweet potato’s potential to enhance food security, promote sustainable production, and reduce dependence on imported wheat, providing both health and economic advantages.