Abstract
The objective of this study is to evaluate the effect of supplementation by different levels of defatted soya bean cake and cooking on amino acids composition of corn flour. The effect of supplementation with 3, 5 and 7% of soybean cake and cooking on amino acids composition of corn flour was investigated. Supplementation with 3,5and 7% Soya bean flour insignificantly (P≤0.05) increased the protein content in most of the amino acids and amino acid scores. Amino acids contents of composite flours were decreased after cooking except (Histidine, Aspartic acid, cysteine, Glutamic acid and Arginine).
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