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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- Federal Polytechnic, Mubi, Adamawa State 20
- Federal Polytechnic, Nasarawa, Nasarawa State 59
- Federal Polytechnic, Nekede, Imo State 53
- Federal Polytechnic, offa, Kwara State 18
- Federal Polytechnic, Oko, Anambra State 8
- Federal School of Biomedical Engineering, (LUTH), Idi-Araba, Lagos State 1
- Federal School of Surveying, Oyo, Oyo State 7
- Federal University of Agriculture, Abeokuta, Ogun State 19
- Federal University of Petroleum Resources, Effurun, Delta State 77
- Federal University of Technology Akure, Ondo State 23