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.
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For the full publication, please contact the author directly at: ewalefohgloriaese@gmail.com
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Institutions
- Covenant Polytechnic, Aba, Abia State 1
- Covenant University, Canaan Land, Ota, Ogun State 4
- Crawford University of Apostolic Faith Mission Faith City, Igbesa, Ogun State 2
- Crescent University, Abeokuta, Ogun State 1
- Cross Rivers University of Technology, Calabar, Cross Rivers State 142
- Delta State Polytechnic, Ogwashi-Uku, Delta State 11
- Delta State Polytechnic, Otefe, Delta State 12
- Delta State University, Abraka, Delta State 138
- Ebonyi State University, Abakaliki, Ebonyi State 17
- Edo University, Iyamho, Edo State 10