Tables index

From

Enhancing the Nutritional Value of Weaning Foods: Formulation of a Roasted-Corn Flour Enriched with Egg Powder

Mamy Eklou, Komlan Tekando, Gott’liebe Mawuena Goka, Simplice Damintoti Karou, Elolo Osseyi, Kokou Tona

American Journal of Food and Nutrition. 2026, 14(1), 38-46 doi:10.12691/ajfn-14-1-5
  • Table 1. Some commercial complementary infant flours and their ingredients bought in Lomé pharmacies
  • Table 2. Microorganisms’ analysis conditions and standards
  • Table 3. Physico-chemical characteristics of whole egg powder
  • Table 4. Mineral content of egg powder (mg/100g DM)
  • Table 5. Physico-chemical characteristics of commercial complementary and experimental infant flours
  • Table 6. Mineral content of commercial complementary flours and experimental flours in mg/100Kcal
  • Table 7. Microbiological characteristics of egg powder-treated flours
  • Table 8. Average scores /9 for the BFTO 20 slurry sensory test