Tables index

From

Borassus aethiopum Mart Ripe Fruits’ Parts, and Drying Temperature Effect on Its Pulp Protein, Fat, Reducing Sugars, Metabolizable Energy and Fatty Acids Profile

TIHO Tagouèlbè, ADIMA Amissa Augustin, BROU Yao Casimir, TRAORE Nabayo, KOUASSI Gouha Firmin, KOUAME Thierry Roland, KOUBA Maryline

American Journal of Food and Nutrition. 2018, 6(3), 67-75 doi:10.12691/ajfn-6-3-2
  • Table 1. Fruits, sepals, peel, pulp and kernels weights and their percentages (a); and Pearson correlation matrix (b) showing the correlation coefficient between the components
  • Table 2. Drying temperature effect on metabolizable energy (ME, kcal/kg(DM)) according to [9] and [10] models. Means with different superscript significantly differ, by Duncan multiple ranges test (α=0.01)
  • Table 3. Phosphorus (P), Potassium (K), Calcium (Ca), Magnesium (Mg), iron (Fe), Sodium (Na) contents in the dried pulp on dried matter basis (%DM), and Ca/P ratio
  • Table 4. Borassus aethiopum mature fruit dried pulp Fatty acids profile (% of total fatty acid) under different drying temperatures, and some ratios
  • Table 5. Variations in fatty acid contents (%DM) according to the drying temperature