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Table 1 Proximate composition (%) of LAB consortium fermented sorghum flour

From: Microbiological quality, proximate composition and in vitro starch/protein digestibility of Sorghum bicolor flour fermented with lactic acid bacteria consortia

FT (h)

Moisture

Ash

Fat

NF

MF

SF

NF

MF

SF

NF

MF

SF

0

9.84 ± 0.04a

9.84 ± 0.04a

9.84 ± 0.04a

10.32 ± 0.05b

10.32 ± 0.05b

10.32 ± 0.05b

3.42 ± 0.04b

3.42 ± 0.04b,g

3.42 ± 0.04b

12

10.11 ± 0.08b

10.32 ± 0.01c

10.28 ± 0.06c,e

10.46 ± 0.02c

10.51 ± 0.06d

10.40 ± 0.04c,k

3.34 ± 0.04b,c

3.30 ± 0.02g,h

3.32 ± 0.10b,h,l

24

10.68 ± 0.15c

10.94 ± 0.04d

10.88 ± 0.04d,f

10.74 ± 0.02e

10.88 ± 0.05h

10.68 ± 0.04e,l

3.30 ± 0.04c,d

3.26 ± 0.12h,i

3.28 ± 0.02l,c,i

36

10.87 ± 0.05c,d

10.98 ± 0.10d,g

10.96 ± 0.03f,g

10.82 ± 0.03f

10.90 ± 0.04i

10.92 ± 0.04f,m

3.24 ± 0.12c,e

3.12 ± 0.04h,j

3.18 ± 0.08e,j,m

48

10.98 ± 0.02e

11.18 ± 0.04h

11.04 ± 0.05h,i

10.90 ± 0.02g

10.96 ± 0.04j

10.98 ± 0.04 g,n

3.14 ± 0.01e,f

3.08 ± 0.02j,k

3.10 ± 0.10m,e,k

FT (h)

Protein

Fiber

Carbohydrate

NF

MF

SF

NF

MF

SF

0

10.39 ± 0.26b

10.39 ± 0.26b,g

10.39 ± 0.26b

1.96 ± 0.05b

1.96 ± 0.05b

1.96 ± 0.05b

72.97 ± 0.12b

72.97 ± 0.12b

72.97 ± 0.12b

12

11.07 ± 0.92b,c

11.08 ± 0.88g,c,h

11.12 ± 0.09b,c,l

1.64 ± 0.04c

1.58 ± 0.07g

1.32 ± 0.05k

72.33 ± 0.66c

72.08 ± 0.09c,g

72.23 ± 0.11c,k

24

11.74 ± 0.64c,d

11.63 ± 0.09h,d,i

11.98 ± 0.13l,d,m

1.28 ± 0.03d

0.98 ± 0.11h

0.84 ± 0.07l

71.28 ± 0.16c,d

71.33 ± 0.04g,d,h

71.10 ± 0.99k,d,l

36

12.53 ± 0.03d,e

13.17 ± 0.83i,e,j

13.22 ± 0.78m,e,n

0.92 ± 0.10e

0.66 ± 0.10i

0.65 ± 0.05m

70.55 ± 0.68e

70.07 ± 0.11e,i

69.98 ± 0.18e,m

48

13.28 ± 0.26e,f

13.69 ± 0.09j,f,k

13.97 ± 0.87n,f,o

0.74 ± 0.09e,f

0.59 ± 0.03j

0.54 ± 0.04n

69.94 ± 0.10e,f

69.36 ± 0.96i,f,j

69.14 ± 0.96m,f,n

  1. FT: fermentation time in hours; NF: naturally fermented; MF: LAB consortium from maize fermented; SF: LAB consortium from sorghum fermented
  2. All values are mean of triplicate determination and expressed as mean ± SD
  3. Values with different superscript on a row of a particular parameter are significantly different (p < 0.05)
  4. Values with different superscript on a column of a particular parameter are significantly different (p < 0.05)