Tables index

From

The Effect of Soaking on the Biochemical and Nutritional Properties of Corn and Millet Flours

Donald OUEDRAOGO, Korotimi TRAORE, Souleymane ZIO, Bakary TARNAGDA, Sibiri NEBIE, Flibert GUIRA, Charles PARKOUDA, Aly SAVADOGO

American Journal of Food Science and Technology. 2026, 14(4), 106-118 doi:10.12691/ajfst-14-4-1
  • Table 1. Overview of the codes for different flours and their soaking times
  • Table 2. Biochemical composition of flours
  • Table 3. Variation in parameters analyzed after soaking
  • Table 4. Mineral contents of flour