IMPROVEMENT ON THE NUTRITIONAL VALUE (PROTEIN QUALITY) OF MAIZE BASED PAP WITH SOYBEAN.

Nwankwo, C.M., Mbanisi, B.O., Anakwenze, V.N and *Ezemba, C.C.

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.

Keywords: Akamu, Kjeldalh.