Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour

Figure 2

Response surface curves of lipid contents (a), proteins (b1, b2), carbohydrates (c1, c2), water (d1, d2), fibre (e), calcium (f1, f2), phosphorus (g1, g2), and potassium (h1, h2).

(a)

(b)

(c)

(d)

(e)

(f)

(g)

(h)