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Improvement on the Nutritional Value (Protein Quality) of Maize Based Pap with Soybean

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Document pages: 3 pages

Abstract: Akamu or pap which is a common food for weaning babies is usually low in protein (8-12 ), This research was carried out to determine the possibility of improving the nutritional value (protein content) of pap using soybean. The maize was wet-milled along with different percentages of soybean (10-50 ), and allowed to ferment together. The protein determination using Kjeldalh method showed that the pap sample without soybean has the lowest protein content (16.1 ) while that with 50 soybean has the highest protein content (43.05 ). There was no clear difference between the total microbial count of the pap prepared with soybean and that without soybean. More than 75 of the people who were asked for sensory evaluation of maize+50 soybean pap liked it. Hence, processing maize along with up to 50 soybean will tremendously improve nutritional value of pap given to babies, as the pap will not need the addition of milk (which is more expensive than soybean) after preparation.

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