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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- University of Ilorin, Kwara State 398
- University of Jos, Jos, Plateau State 19
- University of Lagos 18
- University of Maiduguri ( - Elearning), Maiduguri, Borno State 3
- University of Maiduguri, Borno State 109
- University of Nigeria, Nsukka, Enugu State 269
- University of Port Harcourt Teaching Hospital, Port Harcourt , River State 5
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