Utilization of Graded Level of Soyabeans in the Production of Samosa With High Nutritional Quality
Student: Nnamdi Kennedy Njemanze (Project, 2025)
Department of Biochemistry
Federal University of Technology, Owerri, Imo State
Abstract
The proximate composition of samosa made from composite flour with soya beans was evaluated at 5, 10, 15 and 20 percent inclusion level while samosa produced from 100% wheat flour was used as control. Proximate analysis was carried out on the composite flour samples using standard procedures. Samosa made with composite flour and 100% wheat flour was tested for the ash, crude fiber, crude protein, crude fat, moisture and carbohydrate. There was significant increase (P>0.05) in protein, crude fat and moisture content while there was significant decrease (P
Keywords
For the full publication, please contact the author directly at: njemanze7@gmail.com
Filters
Institutions
- Federal Polytechnic, Mubi, Adamawa State 20
- Federal Polytechnic, Nasarawa, Nasarawa State 59
- Federal Polytechnic, Nekede, Imo State 51
- Federal Polytechnic, offa, Kwara State 18
- Federal Polytechnic, Oko, Anambra State 8
- Federal School of Biomedical Engineering, (LUTH), Idi-Araba, Lagos State 1
- Federal School of Surveying, Oyo, Oyo State 7
- Federal University of Agriculture, Abeokuta, Ogun State 19
- Federal University of Petroleum Resources, Effurun, Delta State 77
- Federal University of Technology Akure, Ondo State 23