Effect of soy fortification on the quality of a traditional Kenyan fermented maize meal snack.

This study aimed at improving the quality and nutrient density of a Kenyan fermented maize meal snack () through soy fortification to alleviate protein-energy malnutrition (PEM) in children. Nine variations of the snack were prepared by replacing 0, 30, and 50% maize with soy and fermenting each for 0, 3, and 5 days at ambient temperature. To establish the physico-chemical characteristics, the proximate composition, bulk density, water, and oil absorption capacities and titratable acidity were determined.