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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For the full publication, please contact the author directly at: njemanze7@gmail.com
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- UMA UKPAI SCHOOL OF THEOLOGY, UYO, AKWA IBOM STATE (AFFL TO UNIVERSITY OF UYO) 1
- Umaru Ali Shinkafi Polytechnic, Sokoto, Sokoto State 24
- Umaru Musa Yaradua University, Katsina, Katsina State 28
- Umca, Ilorin (Affiliated To University of Ibadan), Kwara State 1
- University of Abuja, Abuja, Fct 116
- University of Africa, Toru-Orua, Bayelsa State 4
- University of Benin, Benin City, Edo State 362
- University of Calabar Teaching Hospital School of Health Information Mgt. 1
- University of Calabar, Calabar, Cross River State 239
- University of Ibadan, Ibadan, Oyo State 14