Tables index

From

Effect of Different Processing Conditions on Proximate and Bioactive Contents of Solanum aethiopicum (Shum) Powders, and Acceptability for Cottage Scale Production

Akanyijuka Sam, Acham Hedwig, Tumuhimbise Gaston, Agnes Namutebi, Michael Masanza, John N. Jagwe, Kasharu Apolo, Kizito B. Elizabeth, Deborah Rees

American Journal of Food and Nutrition. 2018, 6(2), 46-54 doi:10.12691/ajfn-6-2-3
  • Table 1. The trends of catalase activity of dried S. aethiopicum upon reduction in size and pre-treatment
  • Table 2. Moisture, vitamin C and phytate content in the dried S. aethiopcum leaf powder
  • Table 3. Overall acceptability of the solar dried S. aethiopicum soups and the difference between groups (n=8)
  • Table 4. ‘Overall acceptability’ of the various dried samples (n=33)
  • Table 5. Comparison of the attributes for the different flour sample with those of the fresh sample