Tables index

From

Statistical Profiling of Functional, Nutritional and Organoleptic Properties of Improved Tuwo (IT)

Farinde Elizabeth Oluremi, Dauda Taofik Oyedele

American Journal of Food and Nutrition. 2023, 11(1), 16-24 doi:10.12691/ajfn-11-1-3
  • Table 1. Flour Proportion Mix for the Tuwo Samples
  • Table 2. Summary Statistics Analysis for the Variables
  • Table 3. Correlation Matrix Tables for the Variances before the Convention
  • Table 4. General Linear Model Analysis and Mean Separation of the Functional Properties and Nutrient Characteristics of Tuwo Flour
  • Table 5. Organoleptic (Color, Flavor and Appearance) Analysis of the Samples using Kruskal Wallis Statistics
  • Table 6. Organoleptic (Texture, Taste and Overall acceptance) Analysis of the Samples using Kruskal Wallis Statistics