Characterisation of Soyabean Flour

Student: Gloria Ese Ewalefoh (Project, 2025)
Department of Science Laboratory Technology
University of Benin, Benin City, Edo State

Abstract

Soyabean is an important source of protein and other nutritious substances. The need for food containing a high percentage of protein is needed to satisfy the population and reduce protein deficiency. Proximate analysis, mineral composition and amino acid analysis was carried out using standard procedures for a storage time of 0 to 3 months to ascertain the shelf life of soyabean flour. The result showed that as storage time increases the quality of the parameters reduces except from few minerals like sodium and phosphorus, which increased a bit. Moisture content ranges from 6.72% to 10.38%, protein content ranges from 38.275% to 35.92%, Fat content ranges from 24.3% to 23.68% ,Ash content ranges from 5.95% to 5.8%, crude fibre content ranges from 2.55% to 4.8%, carbohydrate ranges from 22.205% to 20.55%. Amino acid analysis showed the presence of essential amino acid and non essential amino acid meaning it is a rich flour for both adult and children. Statistical Analysis carried out showed no significant changes (p>0.05) between the result obtained from month 0 to 3 meaning the flour was okay for consumption.

Keywords
Characterisation soyabean flour health benefits anti cancer effects shelve life proximate analysis mineral analysis amino acid composition Glycine max 0 to 3 months
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