Quality evaluation of soyflour incorporated maize products

Maize products are considered to be nutritionally poor in terms of protein and the supplementation of soyflour in maize flour is a powerful tool to improve the nutritional quality. The study was conducted to develop maize roti and maize bati with soyflour at 10, 15, 20 and 25 per cent levels of incorporation and also to evaluate the sensory properties and nutritional quality of resulting products. The results of this study suggest that roti prepared with 20 per cent and bati prepared with 15 per cent of soyflour were most acceptable. So, products were used for further nutritional analysis. The developed roti and bati contained 16.34g and 15.76g protein, 3.02g and 2.09g fat whereas 2.04g and 1.66g crude fibre respectively. Thus, soyflour based value added products may be beneficial for vulnerable population due its high nutritive value.