Proximate Composition of Maize-Soya Bean Flour Blends and Sensory Attributes of Snacks Obtained from the Blends

Authors

  • Amodu S.O.
  • Omotoye A.C.
  • Ajala Lola

DOI:

https://doi.org/10.37591/rrjofst.v7i1.774

Abstract

The research was designed to develop and evaluate the proximate composition of maize- soybean flour blends and the sensory attributes of two maize-based traditional snacks i.e. aadun and kokoro fortified with soybeans. Processed soybean flour was combined with maize flour at 0%, 20%, 25% and 50% respectively to make aadun and kokoro. Proximate composition of maize-soybeans flour blends was investigated. The sensory attributes of aadun and kokoro produced from the blends were also determined. Addition of soybean flour to maize flour significantly (P<0.05) improved the nutrient composition of the flour blends. Crude protein obtained for maize- soy flour 80%:20% ranged from 25.06–0.8.97% respectively. Crude fat content for maize-soy flour 50%:50% (14.68%-10.97%) respectively. Sensory evaluation results revealed that aadun and kokoro from the flour blend of 80% maize and 20% soy bean were well accepted and compared favorably with those made from whole maize for overall acceptability. In conclusion, the study has established that content the nutrient nutritional made with flour from soy flour 20% inclusion, in both two maize based traditional snacks are of good quality.

 

Keywords: Soya bean, fortified, aadun, kokoro, nutrition, snacks, flour

Cite this Article

Amodu S.O, Omotoye A.C, Ajala LOLA. Proximate Composition of Maize-Soya Bean Flour Blends and Sensory Attributes of Snacks Obtained from the Blends. Research & Reviews: Journal of Food Science and Technology. 2018; 7(1):
16–21p.

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Published

2018-05-08

Issue

Vol. 7 No. 1 (2018)

Section

Research Article

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