Figures index

From

Physico-chemical and Microbiological Characteristics of Infant Porridges Produced from Infant Flours Containing Millet and Sorghum Malt

Fidèle Wend-Bénédo TAPSOBA, Serge SAMANDOULOUGOU, Elie Wilfried Wendnongma BIEOGO, Abel TANKOANO, Alfred S TRAORE, Hagrétou SAWADOGO-LINGANI

Journal of Food and Nutrition Research. 2022, 10(5), 341-349 doi:10.12691/jfnr-10-5-2
  • Figure 1. Porridge production diagram
  • Figure 2. ACP Biplot Porridge and Amino acids (F1T: Control porridge of formulation 1; F1MSR: Porridge of Formulation 1 using Red Sorghum Malt; F1MPM: Porridge of Formulation 1 using Pearl Millet Malt; F2T: Control porridge of Formulation 2; F2MSR: Porridge of Formulation 2 using Red Sorghum Malt; F2MPM: Porridge of Formulation 2 using Pearl Millet Malt; F3T: Control porridge of Formulation 3; F3MSR: Porridge of Formulation 3 using Red Sorghum Malt ; F3MPM: Porridge of Formulation 3 using Pearl Millet Malt;; F4T: Control porridge of formulation 4; F4MSR: Porridge of Formulation 4 using Red Sorghum Malt; F4MPM: Porridge of Formulation 4 using Pearl Millet Malt.)