Effect of Soybean Addition on the Chemical Composition and Sensory Properties of Apula: A Traditional Maize Based Porridge

Abstract

Objective: To determine the chemical composition and sensory properties of apalu (maize porridge) supplemented with soybean flour. Materials and Methods: Soybeans were hydrated in water (30±2°C, 12h), dehulled manually and hot water blanched (1000C, 10min). The soybean kernels were then oven dried (60°C, 3h), toasted (110°C, 3min), milled and sieved through a 60mesh sieve. The maize grains were soaked in water (30±2°C, 12h); oven dried (60°C, 3h), toasted (110°C, 3min), milled and sieved through a 60mesh sieve. The toasted soybean flour (TSBF) was used to substitute 20, 30, 40, 50, 60 and 70% toasted maize flour (apula) and the blends were analyzed for their chemical composition and sensory properties. Results: The results showed that the soy-apula containing 70% apula and 30% TSBF was the most acceptable porridge. The soy-apula contained higher amounts of protein, fat, ash, crude fiber and calorie but lower carbohydrate contents than the 100% apula. Similarly, the soy-apula had higher levels of K, Na, Ca, Mg, Zn, Fe and P than the 100% apula. Conclusion: The blend of 70% apula and 30% toasted soybean flour produced acceptable soy-apula porridge. The porridge had improved protein, calorie, K, Na, Ca, Mg, Zn, Fe and P contents over the 100% apula.

Keywords: Apula, soybean, maize, toasting, sensory properties, chemical composition.