Tables index

From

Physicochemical and Sensory Properties of Unfermented Fufu Composite Flour Made from Cassava Sievate, Guinea Corn and Unripe Plantain Flours Blend

Eunice Ngozi Odoh, Rita Onyinye Okafor, Theophilus Maduabuchukwu Ikegwu, Chioke Amaefuna Okolo, Joy Chinenye Mba, Clement Chinedum Ezegbe, Kolawole Oladimeji Olubusayo, Sylvester Nnaemeka Orjiakor, James Ejikeme Obiegbuna

American Journal of Food Science and Technology. 2022, 10(1), 27-34 doi:10.12691/ajfst-10-1-4
  • Table 1. Proximate Composition of Fresh Cassava Sievate, Guinea Corn, Unripe Plantain and Cassava Sievate, Guinea Corn and Unripe Plantain Flour (%)
  • Table 2. Proximate Composition of Unfermented Fufu Composite Flours from Blends of Cassava (C) Sievate, Guinea Corn (G) and Unripe Plantain (U) Flours (%)
  • Table 3. Hydrogen Cyanide of Fresh and Flours Samples of Cassava Sievate (C), Guinea Corn (G), Unripe Plantain (U); and Unfermented Fufu Composite Flour from Cassava Sievate, Guinea Corn, Unripe Plantain Flour Blends
  • Table 4. Functional and Pasting Properties of Unfermented Fufu Composite Flour from Cassava Sievate (C), Guinea Corn (G) and Unripe Plantain (U) Flours
  • Table 5. Sensory Properties of Unfermented Fufu Composite Flour from Cassava Sievate (C), Guinea Corn (G) and Unripe Plantain (U) Flour