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

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 or baked abari enriched with defatted soybean. Abari samples were enriched with soybean at 20% and 40%, steamed or baked and the physical, proximate, and sensory attributes of the samples were evaluated. Addition of defatted soybean flour increased the protein, ash and fiber contents, of abari. Processing methods and soybean flour addition generally did not affect the appearance and color of the samples, but they did affect the textural properties of the samples. Steamed samples were rated higher in all sensory parameters and were softer than baked samples. Although baking provided another variety in the consumption of abari, steamed abari were preffered to baked samples due to the farmiliarity with steamed samples. The consumption of baked abari may be increased through consumers enlightenment on its superior nutritional value. Practical applications: This study has demonstrated the possibility of improving the nutritional value and textural properties of a traditional food (abari) by enriching it with a protein‐rich legume. The defatting step could be done in rural communities through mechanical or manual pressing of the ground seeds and the oil may be used with little processing for cooking. The major advancement in this study is to concentrate the protein of the food through defatting and to improve the textural properties, which otherwise would be soggy without defatting. [ABSTRACT FROM AUTHOR]