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
okara
pasta
soybean
byproducts
nutritional
phytochemical
antioxidant
analysis
revealed
significantly
For the full publication, please contact the author directly at: franciscaossai21@gmail.com
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Institutions
- Isa Mustapha Agwai I Polytechnic, Lafia, Nasarawa State 2
- Jigawa State Polytechnic, Dutse, Jigawa State 4
- Joseph Sarwuan Tarka University, Makurdi, Benue State 19
- Kaduna Polytechnic (NCE), Kaduna, Kaduna State 2
- Kaduna Polytechnic, Kaduna 371
- Kaduna Polytechnic, Kaduna , Kaduna State (affl To Fed Univ of Tech, Minna) 8
- Kaduna State College of Education, Gidan-Waya (affliatted To Abu) 2
- Kaduna State University, Kaduna, Kaduna State 252
- Kano State Polytechnic, Kano, Kano State 198
- Kano University of Science and Technology, Wudil, Kano State 6