Abstract

The present study was to accomplish to the Effect of supplementation of soy flour on rice fryums and to determine its nutrient composition and sensory evaluation .To incorporate the formulated soy flour into rice fryums at the different levels of soy flour in the variation of 10 per cent, 15 per cent and 20 per cent proportions. Whereas without incorporate soy flour into rice fryums were served as control. Among the different treatment 15 per cent incorporated soy flour was recorded highest score for overall acceptability.

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