Figures index

From

Nutritional Composition of Plantain Flour of (Musa Paradisiaca): the Effect of Various Drying Methods in Rwanda

Jean Pierre Ndayambaje, Leonce Dusengemungu, Pascaline Bahati

American Journal of Food Science and Technology. 2019, 7(3), 99-103 doi:10.12691/ajfst-7-3-5
  • Figure 1. Moisture removal percentage using different drying methods
  • Figure 2. Vitamin C Content in fresh samples and processed plantain flour using different drying methods
  • Figure 3. Pro-vitamin A content in fresh and processed plantain flour by using different drying methods
  • Figure 4. Protein Content Percentage before and after processing plantain into flour by different drying methods