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
- Adeseun Ogundoyin Polytechnic, Eruwa, Oyo State 1
- Adeyemi College of Education, Ondo State. (affl To Oau, Ile-Ife) 72
- Ahmadu Bello University, Zaria, Kaduna State 102
- Air Force Institute of Technology (Degree), Kaduna, Kaduna State 11
- Air Force Institute of Technology, Kaduna, Kaduna State 2
- Akanu Ibiam Federal Polytechnic, Unwana, Afikpo, Ebonyi State 6
- Akwa Ibom State University, Ikot-Akpaden, Akwa Ibom State 54
- Akwa Ibom State College of Edu, Afaha-Nsit (Affl To Uni Uyo), Akwa Ibom State 2
- AKWA-IBOM STATE POLYTECHNIC (IEI), IKOT-OSURUA, AKWA IBOM STATE 42
- Akwa-Ibom State Polytechnic, Ikot-Osurua, Akwa Ibom State 33