Tables index

From

Physicochemical, Microbiological, and Organoleptic Characterization of a Nutritional Recovery Flour Formulated and Produced in Benin

Guevara Nonviho, Gamèli Justin Gandeho, Moufidath Arikè El Hadj Abd Razak, Maïco Camara, Mégnonhou Noumonvi, Bernadin Jean Robert Klotoe, Amoussatou Sakirigui

American Journal of Food Science and Technology. 2025, 13(4), 93-99 doi:10.12691/ajfst-13-4-2
  • Table 1. Recommended macronutrient and mineral content per 100g of infant flour
  • Table 2. Theoretical nutrient composition of MANIBA flour (100 g of DM)
  • Table 3. Proportions of ingredients for different formulated infant flours
  • Table 4. Culture media and incubation conditions
  • Table 5. Quantity of ingredients before and after each unit operation
  • Table 6. Nutritional and physicochemical composition of MANIBA flour
  • Table 7. Comparison of the microbiological characteristics of formulated infant flour