Figures index

From

Organoleptic Characteristics of Attiekes (Manihotesculenta root semolina) Enriched with Moringa Leaf (Moringa oleifera Lam), Curcuma Rhizomas (Curcuma longa Linnaeus) and Caju Almond Paste (Anacardiumoccidentale L)

COULIBALY Tiémoko, FONANA Ibrahim, BIEGO Godi Henri Marius Adielou

American Journal of Food Science and Technology. 2025, 13(5), 114-121 doi:10.12691/ajfst-13-5-2
  • Figure 1.The different formulation of Attiéké Agbodjama
  • Figure 2. Sensory profile of aromas: fresh Attiéké, turmeric, moringa and cashew almonds of enriched Agbodjama Attiéké
  • Figure 3. Sensory profile of the color, homogeneity, size and grain bond of enriched Agbodjama Attiéké
  • Figure 4. Sensory profile of sweet and sour flavours in enriched Agbodjama Attiéké
  • Figure 5. Correlations of the F1 and F2 factorial axes of the principal component analysis with the sensory parameters (A) and the samples of Agbodjama Attiéké studied (B)