Improving the Nutritional Quality of Maize After Supplementation with Processed Soybean

In spite of characteristic objectionable fishy odour, soybean is an attractive value added food grain because of its higher nutritive value. To Overcome this problem, commercial soybean was roasted, ground to flour, extracted with nhexane and 75% ethanol followed by sieving. It contains good quality of very high protein (45.87%), having 6.1 and 1.2 g/16 g N, lysine and tryptophan, respectively, when compared with the recommended allowances, 5.20 and 0.83 g/16 g N for preschool children. In contrary, normal maize contains only 9.7% poor quality protein having 3.08 and 0.50 g/16 g N, lysine and tryptophan, respectively. Before supplementation, biological value (BV) of roasted normal and roasted hard endosperm ʹopaque-2ʹ maize was 60.99 and 64.99 which improved significantly after supplementation with 13.96 and 10.88% of processed soybean, respectively.