Nutritional heritage of Mie Lethek: physicochemical properties and in vitro digestibility of a traditional Javanese cassava noodle (opens in new tab)

Mie Lethek is a traditional cassava-based noodle from Yogyakarta, Indonesia, that represents Javanese culinary heritage, shaped by local agroecology and historical adaptations to rice scarcity. Produced from gaplek (sun-dried cassava) and tapioca flour using artisanal methods, it remains culturally important but scientifically undercharacterized. This study integrates cultural context with physicochemical, nutritional, and digestive analyses to characterise Mie Lethek as an ethnic food. Three...