Tables index

From

The Physicochemical and Pasting Properties of High Quality Cassava Flour and Tiger Nut Composite Blends in Chin-chin Production

Eke- Ejiofor J, Allen J. E

American Journal of Food Science and Technology. 2019, 7(1), 13-21 doi:10.12691/ajfst-7-1-3
  • Table 1. Formulations of Flour blends
  • Table 2. Table of Recipe for Chin-chin preparation
  • Table 3. Chemical composition (%) result of High Quality Cassava/Tiger Nut Residue Composite Flour Blend
  • Table 4. Proximate composition of chin-chin produced from High Quality Cassava Flour/Tiger nut residue composite flour Blend
  • Table 5. Functional properties of High Quality Cassava Flour/ Tiger nut residue composite flour Blend
  • Table 6. Pasting Properties (RVU) of High Quality Cassava Flour/Tiger nut Residue Composite Flour Blend
  • Table 7. Mean Sensory Scores of chin-chin produced from HQCF/ Tiger nut residue composite flour