ABSTRACT

Sprouted soybeans was produced by 12hours soaking ,72hours sprouting and 20minutes boiling with 0.05% sodium carbonate solution and dehulled, maize and sorghum were steeped in fresh water for 3days and the different proportions were wet milled together with the sprouted soybean, sieved, sedimented, and dewatered in a double layered calico cloth to produce 101 (100% sorghum) control,102 (100% maize) control, 103 (75% maize and 25% sprouted soybean), 104 (75% sorghum and 25% sprouted soybean), 105 (50% maize and 50% sprouted soybean), 106 (50% sorghum and 50% sprouted soybean), 107 (25% maize and 75% sprouted soybean) and 108 (25% sorghum and 75% sprouted soybean).They were all analyzed for proximate composition, functional properties and sensory attributes using standard methods. There were significant differences (p<0.05) in moisture contents (3.06 to 14.23), dry matter (85.78% to 86.99%), crude protein (5.10 to 39.95), lipid contents (0.36 to 11.23), crude fibre (0.29 to 4.81), ash contents (0.46 to 4.95) and carbohydrates (26.07 to 80.79). Energy values ranged from (343 .26kg/J to 369.77kg/J).The results for functional properties shows significant differences (p<0.05) in bulk density (0.33 to 0.85), viscosity (83.25 to 117.01), swelling power (18.49 to 30.03), gelatinization temperature (49.00°C to 71.00 °C) and gelatinization time (0.35 to 0.51 seconds).The sensory evaluation results showed no significant differences in smoothness which ranged from (6.00±1.80 to 7.00±1.08), but there were significant differences in appearance (5.85±1.78 to 7.30±1.92), tastes (2.90±1.86 to 7.65±1.08), thickness (4.55±2.28 to 8.25±0.72) and general acceptability (4.30±2.00 to 7.85±1.27).Product 108 (75% sprouted soybean and 25% sorghum) had the highest crude protein, lipid content and crude fibre compared to other products while product 101 (100%sorghum) had the highest viscosity than the other products. Also, product 102 (100% maize) had the highest gelatinization temperature and product 103 (75% maize and 25% sprouted soybean) had a higher acceptability level in the overall acceptability ratings more than the other products.