The aim of the present study was to investigate the changes in the amino acid and fatty acid profiles of wheat flour noodles when supplemented with grass carp protein concentrate (GCPC) at levels of 0%, 10%, 20% and 30% (referred to as CN, GCPC10, GCPC20 and GCPC30). The protein quality of the products was also determined using the digestible indispensable amino acid score (DIAAS). The indispensable amino acids (IAA) content increased (347.93 to 417.03 mg/g protein) with the increasing levels of GCPC from 0 to 30%. The total IAA content of all the noodle formulations were above the recommended daily allowances for adults (277 mg/g). The content of dispensable amino acids in CN on the other hand was significantly the highest (636.67 mg/g protein) when compared to GCPC10 (611.82 mg/g), GCPC20 (587.19 mg/g) and GCPC30 (580.48 mg/g). The calculated DIAAS values with respect to young child and adult age patterns were 36% and 43% (lysine) for CN, which in both cases the protein quality is graded poor (< 75%). GCPC supplemented noodles were found to have DIAAS values from 72 to 99%, which in most cases were under the “good” (75–100%). The ratios of omega-6 (n-6) to omega-3 (n-3) fatty acids ratio was recorded 3.94, 3.62 and 3.53 for GCPC10, GCPC20 and GCPC30 respectively, all values being lower than the maximum recommended, 4.0. The polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA) ratio was recorded 2.05, 1.47, 1.36, and 1.34 for CN, GCPC10, GCPC20 and GCPC30 respectively, the minimum recommended ratio being 0.45. The study has thus concluded that incorporating GCPC into wheat flour noodles can upgrade the protein quality and balanced fatty acid content to promote healthy wheat flour noodle meals.
