Tables index

From

Effect of Fermentation on the Nutritional, Anti-nutritional, Physicochemical, Technofunctional and Microbiological Properties of African Palm Weevil (Rhynchophorus phoenicis) Larvae Paste

Nina Natacha Sophie NGONO EYENGA, Ornela Ingrid TIENTCHEU PATIPE, Aymar Rodrigue FOGANG MBA, Adelaide DEMASSE MAWAMBA, Nicolas POLICARPE NOLLA, Fabrice Fabien DONGHO DONGMO, Pauline MOUNJOUENPOU, Germain KANSCI

American Journal of Food Science and Technology. 2026, 14(2), 39-54 doi:10.12691/ajfst-14-2-4
  • Table 1. Nutritional, physicochemical and functional properties of Rhynchophorus phoenicis larva paste
  • Table 2. Changes in Macronutrient Content of Rhynchophorus phoenicis Larvae as a Function of Fermentation Time (g/100 g dry larvae paste)
  • Table 3. Changes in Micronutrient Content of Rhynchophorus phoenicis Larvae as a Function of Fermentation Time
  • Table 4. Changes in Antinutritional Factors of Rhynchophorus phoenicis Larvae Paste as a Function of Fermentation Time
  • Table 5. Changes in Physicochemical Properties of Rhynchophorus phoenicis Larvae Paste as a Function of Fermentation Time
  • Table 6. Changes in the Techno-functional Properties of Rhynchophorus phoenicis Larvae paste as a Function of Fermentation Time
  • Table 7. Evolution of Microorganisms in Rhynchophorus phoenicis Larvae Paste after Fermentation