Tables index

From

Physico-Chemical and Sensory Properties of Complementary Foods from Blends of Malted and Non-Malted Sorghum, Soybean and Moringa Oleifera Seed Flours

Bello A.A., Gernah D.I., Ariahu C.C., Ikya J.K

American Journal of Food Science and Technology. 2020, 8(1), 1-13 doi:10.12691/ajfst-8-1-1
  • Table 1. Proximate Compositions of Non-Malted Sorghum, Malted Sorghum, Soybean and Moringa oleifera Seed Flours
  • Table 2. Food Formulations by Material Balance (16g Protein/100g)
  • Table 3. Effect of Moringa oleifera Addition on Physical Properties of Non-Malted and Malted Sorghum and Soybean Based Food Formulations
  • Table 4. Effect of Moringa oleifera Seed Addition on Proximate Compositions of Non-Malted and Malted Sorghum and Soybean Based Food Formulations
  • Table 5. Effect of Moringa oleifera Seed Addition on Vitamin Content of Non-malted and Malted Sorghum and Soybean Based Food Formulations
  • Table 6. Effect of Moringa oleifera Seed Addition on Mineral Content of Non-Malted and Malted Sorghum and Soybean Based Food Formulations
  • Table 7. Effect of Moringa oleifera Seed Flour Addition on the pH, Peroxide Value and Total Volatile Bases of Non-Malted and Malted Sorghum and Soybean Based Food Formulations
  • Table 8. Effect of Moringa oleifera Seed Flour Addition on Sensory Attributes of Gruels of Non-Malted sorghum and Soybean Based Food Formulations
  • Table 9. Effect of Moringa oleifera Seed Flour Addition on Sensory Attributes of Gruels of Malted Sorghum and Soybean Based Food Formulations