Figures index

From

Sensory and Proximate Characteristics of Annatto-colored Soy-wheat Cake Formulations

Courage Sedem Dzah, Christopher Mensah, Fidelis Mawunyo Kpodo

American Journal of Food and Nutrition. 2016, 4(3), 78-82 doi:10.12691/ajfn-4-3-4
  • Figure 1. Flow chat of the Preparation of soybeans flour
  • Figure 2. a. annatto seeds b. extracted colour from annatto seeds c. soya bean flour
  • Figure 3. Proximate composition of cake samples (C = 50 wheat: 50 soya bean, annatto; E = 25wheat: 75 soya bean, annatto and G = 100 wheat, sugar flair)