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Effect of Ivorian Taro (Colocasia esculenta L. cv yatan and fouê) Corm Flours Addition on Anti-nutritional Factors and Mineral Bioavailability of Wheat (Triticum aestivum L.) Flour

Anon Attoh Hyacinthe, Yao Kouadio, Dan Chépo Ghislaine, Amon Anon Simplice, Kouamé Lucien Patrice

American Journal of Food and Nutrition. 2018, 6(4), 126-134 doi:10.12691/ajfn-6-4-5
  • Table 1. Showing blends of wheat flour and Ivorian Taro (Colocasia esculenta cv yatan and fouê) Corm flours used in composite flour formulation
  • Table 2. Effect of Ivorian Taro (Colocasia esculenta cv yatan) Corm Flour Addition on the Macro Mineral Bioavailability of Wheat Flour
  • Table 3. Effect of Ivorian Taro (Colocasia esculenta cv fouê) Corm Flour Addition on the Micro Mineral Contents of Wheat Flour
  • Table 4. Effect of Ivorian Taro (Colocasia esculenta cv yatan) Corm Flour Addition on the Micro Mineral Contents of Wheat Flour
  • Table 5. Effect of Ivorian Taro (Colocasia esculenta cv fouê) Corm Flour Addition on the Micro Mineral Contents of Wheat Flour
  • Table 6. Effect of Ivorian Taro (Colocasia esculenta cv yatan) Corm Flour Addition on the Anti-nutritional Factors Contents of Wheat Flour
  • Table 7. Effect of Ivorian Taro (Colocasia esculenta cv fouê) Corm Flour Addition on the Anti-nutritional Factors Contents of Wheat Flour