Tables index

From

Biochemical and Nutritional Compositions of Two Accessions of Amaranthus Cruentus Seed Flour

Yetunde O. Esan, Olufunmilayo S. Omoba, Victor N. Enujiugha

American Journal of Food Science and Technology. 2018, 6(4), 145-150 doi:10.12691/ajfst-6-4-3
  • Table 1. Proximate composition of two accessions of Amaranthus cruentus (PI538319 & PI538326) flours
  • Table 2. Amino acid composition of two accessions of Amaranthus cruentus (PI538319 & PI538326) (g/100g)
  • Table 3. Nutritional quality and classification of amino acids (g/100g) found in two accessions of Amaranthus cruentus (PI538319 and PI538326)
  • Table 4. Amino Acid Scores of Amaranthus cruentus accessions PI538319 & PI 538326
  • Table 5. Comparison of FAO/WHO amino acids recommended and the amaranths PI538319 and PI538326 amino acids composition