Protein quality and functional properties of masa produced from maize, acha and soybean

Abstract

In the developing countries, the greatest problems affecting millions of people is food insecurity and lack of adequate diet. The study investigated the effect of acha and soybean substitution on the quality of maize masa. Amino acid profile, functional properties, α-amylase activity and sugar contents were determined using standard methods. Protein efficiency ratio, essential amino acid index and biological value were calculated from the amino acid profile. The addition of acha and soybean to masa significantly increased the essential amino acids, predicted protein efficiency ratio, essential amino acid index, and biological value of masa. Water absorption, oil absorption and swelling capacity of masa were within the range of 78.00-84.30%, 79.00-86.50% and 71.70-102.00% respectively. It is therefore concluded that the substitution of maize with acha and soybean increased the nutritional quality of masa.