(Nigerian Institute of Food Science and Technology, 2024-07-28) Akeem Olayemi Raji and Salihu M.Baba
This study was undertaken to investigate the nutrients composition of shallow fried masa from local (tapa: FARRO 52) rice and soy flour. Masa produced from this formulation using a standard processing method for masa. Proximate composition and sensory evaluation were analyzed on the masa samples using standard analytical procedures. The result of the proximate composition of the masa samples ranged between 12.53 – 15.99% for moisture content, 6.36 – 15.10% for protein content, 0.85 – 1.81% for ash content, 16.15 – 22.33% for fat content, 0.94 – 2.06% for crude fibre and 42.71 – 63.16% for carbohydrate content, respectively. The sensory evaluation of the masa samples showed sample B (90% local rice + 10% soy flour) as the highest value in term of overall acceptability of the sensory attributes. Thus, acceptable masa both nutritional and sensorial could be produced by addition of soy flour which will as well combat malnutrition and reduce the post harvest loss of the soy pulp formally categorized as waste.