4. Conclusion
The study revealed that the noodles with good acceptable textural, eating and cooking quality could be developed using blends of refined wheat flour with sweet potato and water chestnut flours respectively with a replacement level of 25%. These results could encourage the application of non-conventional flours for the development of variety and value added noodles with enhanced level of nutrients and decreased level of gluten. Further research on the utilization of these non-conventional flours independently (either native or modified) for noodles making along with some dough conditioners/improvers is required for the production of gluten free noodles.