Tables 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
  • Table 1. Formulations of infant flours
  • Table 2. Characteristics of malt flours used [13]
  • Table 3. Viscosity of porridges during sorghum and millet malt flour incorporation tests (Bostwick flow in mm/30s)
  • Table 4. Porridge constancy test (flow in mm/30s)
  • Table 5. Physico-chemical characteristics of porridges samples
  • Table 6. Total amino acid profile of porridge samples (mg/100g)
  • Table 7. Microbiological characteristics of infant flour samples and corresponding porridges