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
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Institutions
- Osun State College of Education, Ila-Orangun(Aff To Ekiti State Uni), Osun State 1
- Osun State College of Education, Ilesa, Osun State. (affl To Univ of Ibadan) 2
- Osun State Polytechnic, Iree, Osun State 467
- Osun State University, Osogbo, Osun State 11
- Our Saviour Institute of Science and Technology (polytechnic) Enugu, Enugu State 1
- PAN-ATLANTIC UNIVERSITY, KM 52 LEKKI-EPE EXPRESSWAY, IBEJU-LEKKI, LAGOS STATE. 14
- Paul University, Awka, Anambra State 2
- Petroleum Training Institute, Effurun, Delta State 1
- Precious Cornerstone University, Ibadan, Oyo State 1
- Prince Abubakar Audu University, Anyigba 30