Flour functionality, physicochemical and sensory properties of steamed and baked maize meal enriched with defatted soybean

摘要

Abari is a traditional meal rich in carbohydrate and consumed in many parts of Nigeria.This study determined the physicochemical and sensory properties of steamed orbaked abari enriched with defatted soybean. Abari samples were enriched with soybeanat 20% and 40%, steamed or baked and the physical, proximate, and sensoryattributes of the samples were evaluated. Addition of defatted soybean flour increasedthe protein, ash and fiber contents, of abari. Processing methods and soybean flouraddition generally did not affect the appearance and color of the samples, but they didaffect the textural properties of the samples. Steamed samples were rated higher in allsensory parameters and were softer than baked samples. Although baking providedanother variety in the consumption of abari, steamed abari were preffered to bakedsamples due to the farmiliarity with steamed samples. The consumption of baked abarimay be increased through consumers enlightenment on its superior nutritional value.