Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

Table 3

Calcium oxalate content of fermented cocoyam flour.

Sample	Oxalate content (%)
0 h fermented	5.71±0.0^a
24 h fermentation	2.38±0.0^b
48 h fermentation	1.99±0.0^c

Means followed by different superscript within a column are significantly different (𝑃≤0.05).