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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- AVE-MARIA UNIVERSITY, PIYANKO, NASARAWA STATE 1
- Babcock University, Ilishan-Remo, Ogun State 7
- Bamidele Olumilua University of Edu. Science and Tech. Ikere Ekiti, Ekiti State 452
- Bauchi State College of Agriculture, Bauchi, Bauchi State 1
- Bauchi State University, Gadau, Bauchi State 16
- Bayelsa State Polytechnic, Aleibiri, Bayelsa State 13
- Bayero University, Kano, Kano State 581
- Benue State Polytechnic, Ugbokolo, Benue State 10
- Benue State University, Makurdi, Benue State 47
- Bingham University, Karu, Nasarawa State 3