The incorporation of oat flour in noodles preparation can improve its nutritional status and provide various health benefits to diabetic and cardiovascular patients. Present investigation was carried out with an aim to prepare nutrient rich noodles with supplementation of oat flour. The fortification was carried out by replacing wheat flour at 10, 20, 30, and 40% respectively with oat flour. The diameter of fortified noodles increased gradually with increasing level of oat flour. The brightness and whiteness index reduced, redness increased while yellowness decreased. The moisture content reduced gradually while no major changes were noticed in fat and ash content in the fortified noodles. The protein content improved significantly by 1.15 to 1.67 times while the fiber content from 1.73 to 3.41 folds respectively as compared to the control. The DPPH and ABTS radical scavenging activities had a steep increment with rising levels of oat flour. The sensory analysis revealed that maximum 20% oat flour can be incorporated in noodles to achieve considerably higher overall acceptability that was confirmed by t-test at significance level p<0.05.

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