. 2014 Sep 22;2(6):768–785. doi: 10.1002/fsn3.171

Table 4.

Phytic acid content at different times of fermentation of the pastes

	Phytic acid (g/100 g sample dry matter)
Sample	0 h	24 h	48 h	72 h
100S	0.314 ± 0.037^a	0.183 ± 0.112^ab	n.d.	n.d.
90S	0.274 ± 0.036^a	0.125 ± 0.094^b	0.132 ± 0.087^ab	0.040 ± 0.215^c
75S	0.319 ± 0.063^a	0.213 ± 0.05^b	0.079 ± 0.06^bc	n.d.
100SBS	0.322 ± 0.019^a	0.226 ± 0.072^b	0.199 ± 0.053^c	0.202 ± 0.048^bc
90SBS	0.234 ± 0.080^a	0.191 ± 0.128^a	0.194 ± 0.043^a	0.138 ± 0.062^b
75SBS	0.276 ± 0.047^a	0.186 ± 0.030^b	0.160 ± 0.010^bc	0.141 ± 0.025^c

Means not sharing superscript letter(s) are significantly different (P < 0.05) within a row. n.d., not detected. Samples coded 100S, 90S, and 75S represent naturally fermented pastes, while samples coded 100SBS, 90SBS, and 75SBS represent lactic acid-fermented pastes. Pastes are designated according to 100%, 90%, and 75% soybean composition, the remaining proportions being maize.