Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk

Table 3

Mineral and antinutritional composition of fermented cowpea-peanut milk with L. rhamnosus Yoba.

Sample	Mineral content (mg/100 g)							Phytic acid (%)	Trypsin inhibitor (TIU/mg)
	Phosphorus	Calcium	Iron	Magnesium	Zinc	Sodium	Potassium
CM : PM (1 : 1)	60.2 ± 0.06^a	45.3 ± 0.08^a	0.48 ± 0.05^b	20.8 ± 0.06^b	0.18 ± 0.06^a	13.8 ± 0.08^a	222.5 ± 0.05^c	0.34 ± 0.02^a	1.05 ± 0.03^b
CM : PM (2 : 1)	66.7 ± 0.07b	51.2 ± 0.02^b	0.50 ± 0.06^b	18.6 ± 0.02^b	0.21 ± 0.05^a	13.4 ± 0.05^a	202.3 ± 0.01^b	0.30 ± 0.05^a	1.12 ± 0.04^b
CM : PM (3 : 1)	69.2 ± 0.04^b	60.4 ± 0.07^b	0.58 ± 0.03^b	21.4 ± 0.05^c	0.27 ± 0.06^a	14.2 ± 0.03^a	243.1 ± 0.06^c	0.32 ± 0.06^a	0.86 ± 0.08^a
Control	123.2 ± 0.05^c	145.5 ± 0.06^c	0.06 ± 0.05^a	8.1 ± 0.04^a	0.48 ± 0.02^b	48.4 ± 0.06^a	115.7 ± 0.05^a	ND	ND
value	<0.05	<0.05	<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).