Soy Supplementation of a Maize Based Kenyan Food (Ugali)

The effects of soy‐supplementation of maize meal on the nutritive value of Kenyan Ugali was determined by consideration of amino acids, available lysine, minerals, phytate, oligosaccharides, protein and in vitro protein digestibility. Supplementation at 10%, 20%, and 30% of soy flour resulted in (a) increased protein ranging from 12.6% to 19.6% (b) increased chemical score ranging from 74 to 87; (c) increase in available lysine of Ugali ranging from 2.61 to 5.11 g/ 16gN and, (d) increases in minerals, phytate, and oligosaccharides. The supplementation did not affect adversely the in vitro protein digestibility of Ugali prepared from the maize‐soy blends. Supplementation up to 20% had no apparent effect on the taste preference of Ugali . The overall nutritional value of Ugali could be improved substantially by supplementation of the maize meal with 20‐30% soy flour.