Researchers prepared noodle flour with different amounts of mungbean to improve nutrition and cooking quality. They found that increasing mungbean content made the flour absorb less water and have a higher initial pasting temperature. Noodles with more mungbean were harder, stickier, and chewier. Noodles with 20% and 40% mungbean were clearer after cooking and were preferred in quality and taste tests compared to noodles made with only wheat flour.