Comparative Study of Nutritional, Phytochemical and Antioxidant Vitamin Properties of Pasta Made from Soybean by-Product (okara)
Student: Francisca Chigozie OSSAI (Project, 2025)
Department of
Usmanu Danfodio University, Sokoto, Sokoto State
Abstract
Keywords
soybeans
okara
pasta
Nutritional
Control
wheat
phytochemicals
antioxidant vitamin
revealed significantly
For the full publication, please contact the author directly at: franciscaossai21@gmail.com
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Institutions
- Federal University, Lokoja, Kogi State 1
- Federal University, Otuoke, Bayelsa State 20
- Federal University, Wukari, Taraba State 5
- Fidei Polytechnic, Gboko, Benue State 1
- First Technical University, Ibadan, Oyo State 2
- Fountain University, Osogbo, Osun State 20
- Gateway Ict Polytechnic, Saapade, Ogun State 9
- Godfrey Okoye University, Urgwuomu- Nike, Enugu State 4
- Gombe State University, Tudun Wada, Gombe, Gombe State 18
- Hallmark University, Ijebu-Itele,ogun State 1