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

Table 2

Total minerals content in Kutukutu fermented with various LAB at 25°C after 120 h.

LAB	Time (hours)	Macronutrients (mg/100 g DM)					Micronutrients (mg/100 g DM)
		Ca	Mg	K	Na	P	Zn	Cu	Mn	Fe
	0	1.2 ± 0.0	25.9 ± 0.1^a	82.6 ± 0.0^a	1.2 ± 0.0^c	95.1 ± 0.0^a	1.1 ± 0.0^b	0.1 ± 0.0^a	0.2 ± 0.0^a	9.2 ± 0.0^a
G11	120	1.2 ± 0.0^a	33.6 ± 0.1^d	118.9 ± 8.1^e	0.5 ± 0.0^a	138.1 ± 0.0^b	1.2 ± 0.0^cd	0.2 ± 0.0^b	0.4 ± 0.0^c	12.9 ± 0.1^e
G25		1.2 ± 0.0^a	39.0 ± 2.2^e	102.1 ± 0.0^bc	1.3 ± 0.1^c	110.7 ± 0.0^c	1.3 ± 0.0^e	0.2 ± 0.0^b	0.4 ± 0.0^c	15.7 ± 0.0^g
A6		1.2 ± 0.0^a	33.8 ± 1.1^d	112.1 ± 0.6^d	0.8 ± 0.5^b	132.4 ± 0.1^d	1.2 ± 0.0^cd	0.1 ± 0.0^a	0.2 ± 0.0^a	12.4 ± 0.0^d
M11		1.2 ± 0.0^a	34.1 ± 1.1^d	106.6 ± 2.1^c	0.5 ± 0.1^a	131.0 ± 1.0^e	1.1 ± 0.0^bc	0.2 ± 0.0^b	0.3 ± 0.0^b	11.7 ± 0.1^c
M41		1.2 ± 0.0^a	31.7 ± 0.2^c	105.1 ± 0.1^c	0.4 ± 0.0^a	118.9 ± 0.1^f	1.0 ± 0.0^a	0.1 ± 0.0^a	0.2 ± 0.0^a	14.8 ± 0.0^f
N25		1.2 ± 0.0^a	31.1 ± 0.4^c	98.1 ± 0.1^b	0.8 ± 0.0^b	100.5 ± 0.5^g	1.2 ± 0.0^d	0.1 ± 0.0^a	0.1 ± 0.0^a	12.4 ± 0.0^d
N33		1.2 ± 0.0^a	28.0 ± 0.1^b	86.0 ± 0.0^a	0.8 ± 0.0^b	114.3 ± 0.6^h	1.3 ± 0.0^e	0.1 ± 0.0^a	0.1 ± 0.0^a	12.1 ± 0.0^b

The values followed by the same letter on the same column are not significantly different ().