PRODUCTION AND EVALUATION OF PAP MADE FROM YELLOW MAIZE (ZEA MAYS L.), COCONUT (COCOS NUCIFERA) AND SOYBEANS (GLYCINE MAX) FLOUR BLENDS

This study investigated the production and evaluation of pap (ogi) made from blends of yellow maize, soybean, and coconut flour in varying proportions. Five formulations were prepared: 100% maize (A), 75% maize + 5% soybean + 20% coconut (B), 75% maize + 10% soybean + 15% coconut (C), 75% maize + 15% soybean + 10% coconut (D), and 75% maize + 20% soybean + 5% coconut (E). Standard analytical methods were used to determine functional properties, proximate composition, mineral content, and sensory attributes. The results revealed that pure maize pap (A) had the highest carbohydrate, bulk density, potassium, and calcium, but was low in protein and fat. Soybean–coconut blends exhibited improved protein, fat, oil absorption, and emulsification properties, with sample D (75:15:10 maize–soybean–coconut) showing the highest protein (15.30%), energy value (437.43 kcal/100 g), and sensory acceptance (taste and aroma). Mineral analysis indicated that soybean and coconut increased magnesium and phosphorus, while maize was richer in potassium and calcium. Sensory evaluation confirmed that pure maize pap was most preferred for colour, but sample D ranked closely in overall acceptability. The study concludes that enrichment of maize pap with soybean and coconut substantially improves nutritional quality without compromising consumer acceptability. Sample D (75% maize, 15% soybean, 10% coconut) is recommended as the best formulation for household use and industrial production as a complementary food.