Abstract
This study investigated proximate analysis and sensory evaluation of yellow
maize-based Aadun fortified with soybean sweetened with sugar. Two objectives
were raised and the products were in different percentages of 100% yellow maize
used as the control, 90% yellow maize and 10% soybean, 80% yellow maize and
20% soybean, 60% yellow maize and 40% soybean, 50% yellow maize and 50%
soybean, 40% yellow maize and 60% soybean with the addition of sugar (47gm),
dried pepper (8gm), and palm oil (174gm) at constant rate using (AOAC 2005)
method. Nine-point hedonic scale by 20 respondents was used and tested with
ANOVA. The result of proximate composition showed ranged for moisture as
9.08% to 9.87%, 4.24% to 5.48% for ash, 18.74% to 19.55% for fat, 2.71% to 3.41%
for fiber, 9.75% to 22.26% for protein and 41.25% to 53.76% for carbohydrate. The
result of the sensory evaluation showed that sample ASS3 was the most
preferred. In conclusion Aadun fortified with soybean and sweetened with sugar
can be produce successfully. It was recommended that Aadun fortified with
soybean should be introduced as snacks to the consumers at homes in schools
and for entrepreneurial and wealth creation in Nigeria.