Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria

Table 1

Evolution of reducing sugars in the Kutukutu during fermentation by the various LAB at 25°C.

Evolution of reducing sugar during fermentation (mg/100 g DM)
Time (h)	Control	G11	G25	A6	M11	M41	N25	N33
0	168.2 ± 0.0^d	168.2 ± 0.0^b	168.2 ± 0.0^b	168.2 ± 0.0^a	168.2 ± 0.0^a	168.2 ± 0.0^a	168.2 ± 0.0^a	168.2 ± 0.0^a
24	168.0 ± 0.0^d	154.3 ± 3.5^a	189.5 ± 2.5^c	261.7 ± 10.5^cd	381.7 ± 6.2^b	277.6 ± 15.5^b	307.0 ± 2.5^b	286.0 ± 18.7^b
48	160.3 ± 1.0^c	282.9 ± 2.2^e	291.4 ± 11.8^d	263.6 ± 10.3^d	387.6 ± 7.0^c	314.2 ± 13.8^c	321.8 ± 7.6^c	354.0 ± 17.3^c
72	160.2 ± 1.3^c	270.5 ± 4.8^d	296.1 ± 10.9^e	254.3 ± 7.9^cd	377.5 ± 5.2^d	309.3 ± 12.9^d	313.7 ± 5.2^d	267.1 ± 17.3^d
96	157.1 ± 2.1^b	250.6 ± 0.6^c	305.0 ± 9.9^ed	234.5 ± 11.9^b	321.3 ± 7.4^e	287.0 ± 4.6^e	280.9 ± 6.8^e	218.2 ± 8.0^e
120	149.3 ± 2.4^a	246.4 ± 5.7^c	131.6 ± 6.9^a	247.7 ± 4.1^bc	250.8 ± 0.0^f	210.0 ± 8.8^f	236.2 ± 9.3^f	215.8 ± 2.5^f

The values followed by the same letter on the same column are not significantly different ().
T0 = control; G11 = L. brevis G11; G25 = L. brevis G25; A6 = L. plantarum A6; M11 = L. buchneri M11; M41 = L. cellobiosus M41; L. fermentum N33; L. fermentum N25.