Production and Quality Evaluation of Maize, Cassava and Soybeans Composite Flour

The nutrient contents of maize/cassava flour used in the preparation of stiff porridges in Nigeria are low in protein (essential amino acids) as well as essential micronutrients required for healthy living, thereby predisposing consumers to several nutritional diseases. In this research, production and quality evaluation of maize, cassava and soybean composite flour was investigated. Standard procedures were adopted in flour production, chemical determinations and sensory analysis. Maize, cassava and soybean flours were composite at 70: 25: 5, 70: 20: 10, 70: 15: 15 and 70: 10: 20 blends while whole maize (100: 0: 0) and maize/cassava (70: 30: 0) blends served as controls. The results revealed that, for every 5 % substitution of cassava flour with soybean flour there was a corresponding increase in protein, fats, ash, as well as pH, swelling and water absorption capacities of maize/cassava/soybean composite blends. Substitution however, decreased the moisture, fibre, carbohydrate and bulk density of the composite flour. The sensory scores indicate that stiff porridges prepared from composite blend 70: 15: 15 was generally the most accepted by the panelists with 8.30 mean score. The use of soybeans in composite flour production should be encouraged to boost the nutritional and health quality of our local flours.