Effect of Roasted Soybean Flour Substitution on the Chemical and Sensory Properties of Maize Flour Snack (Aadun)

Main Article Content

A. A. Amanyunose
O. O. Olosunde
T. O. Adedeji
O. A. Abiodun


Aims: To determine the effect of roasted soybean flour substitution on the chemical and sensory properties of maize flour snack (Aadun).

Study Design: Multiple comparison test was performed on the data obtained using Duncan test

Place and Duration of Study: Samples were prepared in Department of Food Science and Technology, Osun State Polytechnic, between August 2020 and November 2020.

Methodology: Composite flours were developed from roasted maize and soybean to produce snacks (Aadun). Proximate, mineral, amino acid profile and sensory properties of the samples were determined using standard procedure.

Results: The protein content of the sample ranged between 8.94–16.43% with sample with 40% soybeans having the highest value. The mineral content of the samples increased with increased addition of soybean. Total amino acid of the Aadun samples ranged between 64.81 and 83.42 g/100 g showing an increase as fortification with soybean flour increased. The sensory evaluation showed no significant differences (p>0.05) in the overall acceptability of all the snacks.

Conclusion: The chemical properties of Aadun increased with addition of soybean flour. Addition of 10 % soybeans to the maize snack did not have significant effect on the taste, texture and overall acceptability.

Maize, soyabean, Aadun, composite flour.

Article Details

How to Cite
Amanyunose, A. A., Olosunde, O. O., Adedeji, T. O., & Abiodun, O. A. (2021). Effect of Roasted Soybean Flour Substitution on the Chemical and Sensory Properties of Maize Flour Snack (Aadun). Asian Food Science Journal, 20(1), 72-77. https://doi.org/10.9734/afsj/2021/v20i130256
Original Research Article


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