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
- Temple-Gate Polytechnic, Osisioma, Abia State 1
- The Oke-Ogun Polytechnic, Saki, Oyo State 7
- The Polytechnic, Ibadan, Oyo State 14
- THOMAS ADEWUMI UNIVERSITY, OKO-IRESE, KWARA STATE 1
- UMA UKPAI SCHOOL OF THEOLOGY, UYO, AKWA IBOM STATE (AFFL TO UNIVERSITY OF UYO) 1
- Umaru Ali Shinkafi Polytechnic, Sokoto, Sokoto State 25
- Umaru Musa Yaradua University, Katsina, Katsina State 31
- Umca, Ilorin (Affiliated To University of Ibadan), Kwara State 1
- University of Abuja, Abuja, Fct 129
- University of Africa, Toru-Orua, Bayelsa State 4