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IPB college students develop cassava noodle

JAKARTA: Bogor Agricultural College (IPB) college students have developed Mo Mie, an on the spot noodle created from cassava and tempeh flour.

Laeli Nur Hasanah, a pupil in IPB’s public health division, advised information portal okezone.com that her workforce developed the noodle to diversify staple foods, find replacements for flour and to improve the economic value of cassava.

Manufacturing of cassava, an Indonesian staple, has been stymied by its low economic value. The scholars added the tempeh for protein.

Mo Mie can be a substitute for conventional flour-primarily based immediate noodles, Laeli said. Indonesia is the world’s second largest flour-based on the spot noodle shopper, regardless of being a web flour importer.

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