SummaryChemical changes of some nutritional components (proximate, mineral and amino acids) and acceptability of traditional process tortillas made from whole maize grain fortified with 30% soybean were evaluated. Inclusion of soybean in tortilla processing improved tortilla quality by modifying protein content and quality. Total ash content was significantly (P < 0.05) increased with processing into tortilla. Soybean has a significantly (P < 0.05) higher phosphorous, potassium, calcium, magnesium and iron than maize and the process tortillas. The calcium content in the samples was 0.33 g kg−1, 3.12 g kg−1, 1.36 g kg−1, 2.60 g kg−1, 1.57 and 2.84 g kg−1 for maize, soybean, baked maize tortilla, baked soy‐fortified tortilla, fried maize tortilla and fried soy‐fortified tortilla, respectively. The sensory evaluation showed that the consumers prefer baked tortilla to be salted and fried tortilla to be sugar sweetened.