Tables index

From

Influence of Morphological Variability on Nutritional and Technological Characteristics of Flours from Cowpea (Vigna unguiculata L., 1843) Grown in Côte d’Ivoire

Souleymane Traore, Ahou Leticia Loukou, Adouko Edith Agbo, Mampeu Carine Zah, Hadja Mawa Fatim Diabagate, Fatoumata Camara, Kouakou Brou

American Journal of Food Science and Technology. 2020, 8(5), 176-184 doi:10.12691/ajfst-8-5-2
  • Table 1. Biochemical composition of the flours
  • Table 2. Calcium, magnesium, phosphorus, potassium, iron and sodium content
  • Table 3. Amino acid composition
  • Table 4. Functional properties of flour from cowpea grains