*) Correspondence Email: 21 Research Article Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. https://journal.ugm.ac.id/ifnp IFNP, Vol 19. No 1 (2022) ISSN 2597-9388 DOI:10.22146/ifnp.76756 ABSTRACT: Akamu or ogi is a commonly relished gruel when prepared with hot water by the sick, recovering patients and infants Keywords: Processing techniques soy-akamu; sprouted soybean; yellow-maize in Nigeria. It is nutritionally deficient due to inevitable processing losses which called for fortification with soybean (soy-akamu or soy- ogi). Soy-akanu was prepared from steeped yellow maize, sprouted and un-sprouted soybean cotyledons using different processing techniques. Proximate, micronutrients and functional properties were evaluated with standard analytical methods. The results showed that proximate composition of soy-akamu produced from dried steeped maize and sprouted soybean cotyledons had higher protein (63.20%), fibre (0.33%), ash (1.11%), energy (384.28 Kcal) and least moisture content (4.53%). The paste samples had respective proximate values of 0.77, 3.06%; 0.00, 0.00%; 0.71, 1.02%; 29.86, 3303%; 143.50, 145.37 mg/100g, and 64 and 36-64-76%. Dried soy- akamu also had the highest calcium (41.18, iron (0.99), phosphorous (0.27), zinc (48.02), potassium (0.45), vitamin C (24.60) and least in magnesium (0.07 mg/100g) content. The paste samples had respective values of 40.13, 41.14; 0.86, 0.92; 0.39, 0.41; 0.39, 0.41; 20.46, 23.65 mg/100g with respective magnesium (0.10-0.12) and phosphorous (0.25, 2.21 mg/100g) contents. Different processing techniques had significant (p<0.05) variations in proximate, micronutrient and functional properties of the soy-akamu. Drying technique could be adopted for the production of nutrient dense and shelf stable soy-akamu powder for children, adults and recuperating patients. INTRODUCTION Akamu or ogi is a fermented cereal gruel made from either maize (Zea mays) or sorghum (Sorghum vulgare) also known as guinea corn or millet (Pennisetum typoideum). When prepared with hot water, it is characterized by smooth textured gruel with slight sour taste and semi-liquid consistency (Ladunni et al., 2013; Okwunodulu et al., 2019). The gruel is a popular common staple food in Nigeria and most West African countries used it mainly as a special transitional infant food and also cherished by adults and recovering patients (Adelekan and Oyewole, 2010; (Okwunodulu et al., 2019). Akamu is nutrient deficient (Okwunodulu et al., 2020a) and fortification or formulation with soybeans as soy-akamu had been generally adopted. Other methods of improvement have been recognized (Adelekan and Oyewole, 2010). Akamu is popularly prepared traditionally by 72 h steeping of corn in tap water followed by wet milling and sieving to remove bran, hulls and germs (Okwunodulu et al., 2019). The starchy sediment is dewatered to obtain semisolid akamu (Ijabadeniyi and Adebolu, 2005). This preparation technique involves inevitable protein, vitamins and mineral losses (WHO/FAO, 2006) that affect the nutritional quality and in turn affects growth (Akanbi et al., 2003). Protein deficiency results in kwashiorkor among infants exclusively fed with akamu over time (Nnam, 2000). Several efforts have been made to modify the preparation technique to enhance the nutritive value, shelf life and possibly the therapeutic properties of akamu (Ogbonna et al., 2013; Ogodo et al., 2015). Formulation among others with animal or plant protein sources like soybean (Okwunodulu et al., 2019; Okwunodulu et al., 2020a) and orange-fleshed sweet potato Maize (Zeamays) is a widely consumed cereal grain with high carbohydrate content but lacks essential micronutrients such as B-carotene. New varieties of maize like yellow maize rich in B-carotene have been developed in Nigeria to alleviate the problem of vitamin A deficiency (Uchendu, 2013). Maize protein is deficient in lysine and tryptophan but has fair amounts of sulphur-containing amino acids (Bello-Perez et al., 2003). Maize provides many of the B vitamins and essential minerals along with fiber, but lacks vitamin B 12, vitamin C and is poor sources of calcium, folate, tryptophan, a niacin precursor, and iron. Maize also contains about 72% starch, 10% protein, and 4% fat which supply an energy density of 365 Kcal/100g. (OFSP) with African yam bean seed flours (Ukom et al., 2019) had been recognize. Also, fortification with vitamins and minerals (Jude-Ojei et al.,2017) and fermented cereal have been employed to preserve, impart aroma and had resulted in novelty foods products with improved nutrients for complimentary feeding (Ijabadeniyi, 2004; Omemu et al., 2007). Formulation with sprouted soybean results in soy- akamu with improved nutrients due to restoration of inevitable nutrient lost during preparation to prevent hidden hunger. Soybean (Glycine max) contains high quantity of protein with amino acid composition comparable to animal proteins and therefore often used as replacement component of meat protein. Soybean contains considerable quantities of lysine, but limited in methionine and cystine (Hany, 2011). Absence of cholesterol, lactose and presence of essential amino acids makes soybean vital for infant growth and maintenance. Functional Properties of Soy-akamu Prepared with Yellow Maize, Sprouted and Un-sprouted Soybean Correlation of DiƋerent Processing Techniques with Nutritional and Innocent Nwazulu Okwunodulu, Chikaodi Amarachi Ugochukwu, Joel Ndife and Stella Chigozie Ubbor nncntokelationwu@yahoo.com