Nutrient contents, sensory characteristics and acceptability of high lysine and tryptophan corn [Zea mays (l.)] soup mix

The nutritional value of IPB variety 6 white corn and its soup mix made from the milk and dough stages of maturity were studied. Sensory characteristics and acceptability of corn soup mixes were also determined. Results showed that there was a significant reduction (p 0.05) in the moisture, crude protein, fiber and lysine contents and a significant increase in the carbohydrates, and tryptophan contents in the corn powders from the stages of maturity. A significant increase in zinc content and insignificant increase in thiamine content was also observed in the corn soup mix from the stages of maturity. A significant reduction in moisture, crude protein, crude fat, crude fiber, lysine and tryptophan and, a significant increase in ash content was observed when the corn powders were made into soup mixes. The stage of maturity could have greatly affected the changes in the nutrient contents of both the corn powders and soup mixes. The observed reduction in moisture, protein, fat, lysine and tryptophan content in the soup mixes could have been possibly due to the effect of the additional ingredients added. Results of the sensory evaluation showed that the corn soup mix from the milk stage was more acceptable than that of the dough stage. Results also showed a significant direct relationship between the stages of maturity with tryptophan and zinc; and a significant inverse relationship was observed with the moisture, crude protein, crude fiber, carbohydrate and lysine content in the corn powders. Insignificant direct relationship exists between the stages of maturity with crude fat and ash in corn powders; and an insignificant inverse relationship with thiamine in the soup mix powders. Sensory attributes showed an inverse relationship with the stages of maturity in both powdered and cooked corn soup mixes. Based on the CODEX (2007), corn powder and soup mixes from both stages of maturity are sources of energy, protein and thiamine. However, the soup mixes are not a source of zinc. Nutrient contribution of amino acid content using the FAO/WHO/UNU reference values showed that the lysine and tryptophan content in the corn powders and soup mix powders exceeded the human daily requirement.