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
Soya beans Wheat flour Proximate analysis Samosa
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