Table 1.

Effect of cassava fermentation on nutrient content, in dry weight (n=4)

	Raw	Fermented
Nutrient	Mean±SEM	Mean±SEM	% Differencea	p
Protein (g/100 g)	1.62±0.015	1.42±0.010	−12.1	0.016*
Fat (g/100 g)	0.44±0.020	0.57±0.015	28.4	0.174
Fiber (g/100 g)	2.45±0.015	2.36±0.030	−3.48	0.310
Starch (g/100 g)	78.9±1.02	67.7±0.75	−14.1	0.100
Zinc (mg/100 g)	1.66±0.005	1.60±0.004	−3.83	0.015*
Iron (mg/100 g)	0.56±0.012	0.54±0.011	−3.39	0.017*
Calcium (mg/100 g)	53.4±0.84	52.1±0.67	−2.35	0.558
Phytate (mg/100 g)	273.1±2.65	26.9±0.65	−90.2	0.005**
Molar ratios
Phy:Zn	16.31±0.204	1.71±0.004	−89.5	0.009**
Phy:Fe	41.30±0.501	4.31±0.090	−89.6	0.007**
Phy:Ca	0.310±0.002	0.032±0.000	−89.7	0.005**

^*Significant difference at level p<0.05 (paired t-test).

^**Significant difference at level p<0.01.

^a% Difference between fermented cassava (FCa) and raw cassava (RCa), calculated as % Difference=(FCa−RCa)*100/RCa.