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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- Nnamdi Azikiwe University, Awka, Anambra State 103
- Northwest University, Kano, Kano State 182
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- Ogun State Institute of Tech(formerly Gateway Ict Poly), Igbesa, Ogun State 4
- Olabisi Onabanjo University, Ago-Iwoye, Ogun State 39