Tables index

From

Combining Bambara Groundnut Protein Concentrate and Okra Mucilage Improves the Fermentation, Physical Stability and Sensory Quality of a Fermented African Breadfruit (Treculia africana) Beverage

Onwuakor C.E., Onwuakor A.G., Ohaegbu C.G., Umeh M.N., Uzoka J.I., Uchendu C.E.

American Journal of Food Science and Technology. 2026, 14(4), 126-139 doi:10.12691/ajfst-14-4-3
  • Table 1. Composition of the Six Experimental Formulations
  • Table 2. Acidification-Kinetic Parameters of the Fermented Formulations
  • Table 3. Goodness-Of-Fit of the Modified-Gompertz Model to the Measured pH-Time Data
  • Table 4. Proximate Composition of Raw African Breadfruit Seeds and of the Derived Breadfruit Milk
  • Table 5. Calculated Proximate Composition of the Six Beverage Formulations Based on Ingredient Mass Balance
  • Table 6. Viable Starter Counts, Residual Sugars and Lactic Acid in the Fermented Systems
  • Table 7. Free Amino Nitrogen Before and after Fermentation
  • Table 8. Phase Separation, Syneresis and Gel-Texture Parameters of the Fermented Systems
  • Table 9. Power-Law Flow Parameters and Apparent Viscosity of the Fermented Systems
  • Table 10. Selected Pearson Correlations among Physicochemical and Microbiological Variables
  • Table 11. Principal Component Loadings and Formulation Scores (Pc1 = 72.4%, Pc2 = 18.6% Of Variance)
  • Table 12. Mean Sensory Scores (Nine-Point Hedonic Scale) of the Fermented Beverages
  • Table 13. Physical Properties of the Control (ABM) and Fully Enriched (2BOM) Systems at Three Processing Stages
  • Table 14. Viable Counts (Log₁₀ Cfu G⁻¹) of the Two Starters During 28 Days of Refrigerated Storage At 6°C
  • Table 15. Viable Counts (Log₁₀ Cfu G⁻¹) after Sequential Simulated Gastric and Intestinal Exposure