Tables index

From

Microbial, Nutritional and Sensory Qualities of Baked Cooked and Steamed Cooked Lima Beans

Elizabeth O. Farinde, Veronica A. Obatolu, Subuola B. Fasoyiro

American Journal of Food Science and Technology. 2017, 5(4), 156-161 doi:10.12691/ajfst-5-4-6
  • Table 1. Processing time for the baked cooked and steamed cooked lima beans samples
  • Table 2. Microbial count of the baked cooked and steamed cooked lima beans samples
  • Table 3. Proximate composition of the baked cooked and steamed cooked lima beans samples (%)
  • Table 4. Anti-nutritional factors in the baked cooked and steamed cooked lima beans samples
  • Table 5. Antioxidant capacity and phytochemicals content in the baked cooked and steamed cooked lima beans samples
  • Table 6. Sensory evaluation of the baked cooked and steamed cooked lima bean samples