Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba

Table 5

Viability of L. rhamnosus yoba and pH in jam.

Time (hours)	Viable cells (log CFU/mL)	pH
		Probiotic jam	Control
Inoculation:		^a	^a
4		^a	^a
8		^a	^a
12		^a	^a
16		^a	^b
20		^a	^b
End of incubation:		^a	^b

are reported. Means with identical superscripts in a row are not significantly different at .