Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk
Table 1
Proximate composition of fermented cowpea-peanut milk with L. rhamnosus Yoba.
Sample
Mineral content (g/100 g)
Crude protein
Crude fibre
Ash
Moisture
Carbohydrates
Crude fat
Reducing sugars
CM : PM (1 : 1)
6.3 ± 0.01c
1.18 ± 0.01b
1.26 ± 0.03c
89.8 ± 0.01a
5.18 ± 1.80b
3.40 ± 0.01b
2.10 ± 0.01b
CM : PM (2 : 1)
5.6 ± 0.02b
0.80 ± 0.01a
1.04 ± 0.01b
90.1 ± 0.02b
5.46 ± 1.18b
3.30 ± 0.03b
1.80 ± 0.02a
CM : PM (3 : 1)
6.8 ± 0.02c
0.72 ± 0.03a
1.10 ± 0.05b
91.5 ± 0.03b
6.05 ± 1.03c
3.55 ± 0.01b
2.20 ± 0.05b
Control
4.1 ± 0.05a
ND
0.73 ± 0.07a
83.6 ± 0.01a
4.25 ± 0.06a
3.04 ± 0.04a
8.40 ± 0.06c
value
<0.05
<0.05
<0.05
<0.05
<0.05
<0.05
<0.05
CM, cowpea milk; PM, peanut milk; ND, not determined; control, fermented cow milk. Values indicate the means of three replications ± standard deviation. Means values within the same column with different superscript letters (a, b, c) are significantly different ( < 0.05).