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 ± 0.01^c	1.18 ± 0.01^b	1.26 ± 0.03^c	89.8 ± 0.01^a	5.18 ± 1.80^b	3.40 ± 0.01^b	2.10 ± 0.01^b
CM : PM (2 : 1)	5.6 ± 0.02^b	0.80 ± 0.01^a	1.04 ± 0.01^b	90.1 ± 0.02^b	5.46 ± 1.18^b	3.30 ± 0.03^b	1.80 ± 0.02^a
CM : PM (3 : 1)	6.8 ± 0.02^c	0.72 ± 0.03^a	1.10 ± 0.05^b	91.5 ± 0.03^b	6.05 ± 1.03^c	3.55 ± 0.01^b	2.20 ± 0.05^b
Control	4.1 ± 0.05^a	ND	0.73 ± 0.07^a	83.6 ± 0.01^a	4.25 ± 0.06^a	3.04 ± 0.04^a	8.40 ± 0.06^c
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).