Tables index

From

Fortification of Carbohydrate-rich Foods (Spaghetti and Tapioca Pearls) with Soybean Flour, a Timely and Evergreen Necessity

Adeniyi Paulina O., Obatolu Veronica A., Bakare A.D., Lawal S.B., Bolaji A.T., Banjo O.A.

Journal of Food Security. 2017, 5(2), 43-50 doi:10.12691/jfs-5-2-4
  • Table 1. Nutritional composition of Spaghetti samples (DWB)
  • Table 2. Sensory evaluation of spaghetti samples fortified with soybean flour
  • Table 3. % Recommended Dietary Allowance met by the consumption of Spag 4
  • Table 4. Nutritional composition of Tapioca pearls samples
  • Table 5. Scores for the sensory evaluation of Tapioca pearls samples
  • Table 6. % RDA met by the consumption of 100g serving size of soy-tapioca pearls (Tap 4)