Tables index

From

Evaluation of Nutritional Composition of Borassus aethiopum Mart. hypocotyl (koboula) Consumed in Burkina Faso

Oumarou Zongo, Nadège Wendyam Nikiéma, Souleymane Kaboré, Cissé Hama, Adama Sawadogo, Bassibila Arthur Zoungrana, Fulbert Nikiéma, Yves Traoré, Aly Savadogo

American Journal of Food Science and Technology. 2019, 7(6), 215-222 doi:10.12691/ajfst-7-6-8
  • Table 1. Selected Physical evaluation of raw Hypocotyls and flours
  • Table 2. Selected Physical evaluation of boiled hypocotyls and flour
  • Table 3. Proximate composition of raw hypocotyls from B. aethiopum Mart. (g /100g DM)
  • Table 4. Proximate composition of boiled hypocotyls from B. aethiopum Mart. (g /100g DM)
  • Table 5. Mineral composition of raw hypocotyls from B. aethiopum Mart. (mg /100g DM)
  • Table 6. Mineral composition of boiled hypocotyls from B. aethiopum Mart. (mg /100g DM)