Tables index

From

Probiotic-Assisted Semi-Solid-State Fermentation of Amaranth Flour Using Response Surface Methodology for Enriched Bioactives

Mamadou Lamarana Souare, William Tchabo, Spéro Ulrich Koba Edikou, Gabriela Elena Bahrim, Mihaela Cotârleț

American Journal of Food and Nutrition. 2026, 14(1), 7-18 doi:10.12691/ajfn-14-1-2
  • Table 1. Coded and actual values of the independent variables in Box-Behnken Design
  • Table 2. Codification and levels of variation of the independent variables
  • Table 3. PB experimental design matrix and the responses
  • Table 4. ANOVA analysis of variance for the significant responses
  • Table 5. Experimental design matrix and their influence on the bioactive characteristics of the FPs
  • Table 6. Analysis of variance of the second-order polynomial model for the response variables explaining the effect of the independent variables on the TTA, SPI, TPC, and ABTS
  • Table 7. Analysis of variance of the second-order polynomial model for the response variables explaining the effect of the independent variables on the antifungal activity and TPC