QUALITY EVALUATION OF MASA FROM ACHA (DIGITARIA EXILIS) AND SOYBEAN (GLYCINE MAX) FLOUR BLENDS
Abstract
This study evaluated the quality of masa from acha (Digitaria exilis) supplemented with soybean (Glycine max). Four blends were formulated: 100% acha flour (A), 90% acha and 10% soybean (B), 80% acha and 20% soybean (C), and 70% acha and 30% soybean (D). Functional, proximate, physical, and sensory properties of composite blends were analyzed following standard procedure. The result of the functional properties such as oil absorption capacity (0.50–0.90 g/m), water absorption capacity (1.25–1.70 g/m), swelling capacity (1.50–1.81 m/g), and foaming capacity (5.00–12.00%) improved significantly (p
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