Thesis Abstract

Abstract
The production of soybean fortified powdered pap from maize aims to address malnutrition in vulnerable populations by providing a nutrient-rich alternative to traditional pap. This research project focuses on optimizing the production process to enhance the nutritional content of the final product. Maize is a staple food in many regions, but it lacks essential nutrients like protein and certain vitamins. By fortifying maize pap with soybean, a high-quality protein source, the nutritional value of the product can be significantly improved. The project involves various stages, including sourcing high-quality maize and soybean, processing them into flour, and blending them in appropriate ratios to create the fortified powdered pap. Additionally, methods for improving the sensory attributes of the product, such as taste and texture, will be explored to ensure consumer acceptance. Nutritional analysis will be conducted to determine the levels of key nutrients in the fortified pap, such as protein, vitamins, and minerals. The project also includes assessing the shelf stability of the product to ensure its quality and safety over time. Overall, the production of soybean fortified powdered pap from maize has the potential to make a positive impact on nutrition and food security in communities where maize is a dietary staple.

Thesis Overview