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
- AVE-MARIA UNIVERSITY, PIYANKO, NASARAWA STATE 1
- Babcock University, Ilishan-Remo, Ogun State 9
- Bamidele Olumilua University of Edu. Science and Tech. Ikere Ekiti, Ekiti State 460
- Bauchi State College of Agriculture, Bauchi, Bauchi State 1
- Bauchi State University, Gadau, Bauchi State 17
- Bayelsa State Polytechnic, Aleibiri, Bayelsa State 13
- Bayero University, Kano, Kano State 603
- Benue State Polytechnic, Ugbokolo, Benue State 11
- Benue State University, Makurdi, Benue State 47
- Bingham University, Karu, Nasarawa State 6