Tables index

From

Acceptability of Fibre Rich Cake Prepared Using Cassava Residue Flour, Blended With Wheat, Trifoliate Yam and Cocoyam Flour in Nigeria

Ohuoba A. N., Kukwa R. E., U. J. Ukpabi

American Journal of Food Science and Technology. 2019, 7(6), 195-199 doi:10.12691/ajfst-7-6-5
  • Table 1. Formulation of the flour blends of cassava residue flour, cocoyam flour wheat flour and trifoliate yam flour
  • Table 2. Proximate composition of the cassava gari residue flour and its blend, with wheat flour, cocoyam flour and trifoliate flour
  • Table 3. Sensory evaluation of cupcake samples prepared from Cassava gari residue flour and its blend with wheat flour, cocoyam flour and trifoliate flour
  • Table 4. Proximate composition of the cupcake samples