ABSTRACT
The study focuses on the impact of supplementing corn flour with soybean flour and different cooking methods on sensory evaluation. Mineral content and composition of corn-based products Corn and soybeans are nutritious staples, with soybean flour enriching food products with protein and essential amino acids. Investigating these factors, cooking techniques influence the sensory attributes and nutritional quality of food. The study aims to optimize the sensory and nutritional qualities of corn-based products supplemented with soybean flour. In a study examining the effects of supplementing corn flour with varying levels of soybean cake and cooking, it was found that supplementing with 3, 5, and 7% soybean flour led to a slight increase in protein content. Cooking further increased the protein content while total mineral contents (K, Ca, Mn, Fe, Cu, and Pb) decreased. Moisture content decreased compared to the control, but ash fiber, oil, carbohydrate, and total energy levels varied. Corn flour porridge supplemented with 7% soybean flour was preferred by panellists for colour, aroma, taste, and overall acceptability compared to other supplemented flour porridges. These results illustrate how adding soybean flour to corn-based goods can improve their sensory qualities and nutritional value. The total nutritional profile can be enhanced and the protein level raised by adding soybean flour; furthermore, the finished product's sensory qualities can be improved to increase consumer appeal. Soybean is an essential ingredient in functional foods as it is a beneficial source of protein. 45% contain most of the essential amino acids, vitamins, and minerals. Soybean is also rich in lysine and tryptophan, two of the essential amino acids that are limited in cereals. Soybean protein is also rich in Ca, P, and vitamins A, B, C, and D. Soybean is also a useful source of polyunsaturated fatty acids such as linoleic acid, which accounts for approximately 50 percent of the total fat content and is beneficial for health.