Chemical Characteristics of Corn-Based AADUN, and MASA Fortified with Soyabean

Abstract

This study was designed to carry out an assessment of the chemical characteristics of two cornbased traditional snacks: aadun and masa fortified with soyabean. Processed soyabean flour was combined with corn at 0%, 25% and 50% respectively to make aadun. Similarly, processedsoyabean was used in the fortification of the formulated masa at 0%, 25% and 50% respectively. The study showed that the iodine value of 50% corn : 50% soyabean aadun was significantly (p <0.05) higher than the two samples of aadun containing 0% and 25% soyabean respectively. On theother hand, the ester value of the aadun sample with 0% soyabean was higher than the two other samples of corn snacks with 25% and 50% soyabean fortification. For the oils extracted from masa, the iodine value of the 50% corn : 50% soyabean sample was significantly (p < 0.05) higher than the ones with 0% and 25% soyabean. The saponification values of the 0% soyabean aadun and masa were significantly different from the other formulated samples. The acid values of all thesamples obtained were low which implies that the oils are acceptable and of good standard. From the sensory evaluation, the 25% soyabean inclusion in both aadun and masa had the best acceptability. In conclusion, the study has established that the oils used in the production of these two corn based traditional snacks are of good quality and safe for consumption by both adults and children