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. 2020 Jun 1;12(6):1628. doi: 10.3390/nu12061628

Table 1.

Proximate analysis and pH of traditional fermented foods Mabisi and Munkoyo.

Sample Moisture Dry Matter Ash Fibre Crude Protein Crude Fat Total Carbohydrate Energy pH
% SD CV% % SD CV% % SD CV% % SD CV% % SD CV% % SD CV% % SD CV% Kcal/100 g SD CV%
Mabisi
1 67.4 ±0.378 0.6 32.6 0.400 1.3 0.47 ±0.023 4.9 0 ±0.000 0 4.68 ±0.045 1.0 4.2 ±0.181 4.3 23.28 ±0.567 2.4 149.67 ±0.747 0.5 4.1
2 85.2 ±5.622 6.6 14.8 0.033 0.3 0.65 ±0.006 0.9 0 ±0.000 0 3.17 ±0.006 0.2 3.37 ±0.275 8.2 7.6 ±5.427 71.4 73.38 ±23.537 32.1 4.13
3 88.1 ±0.172 0.2 11.9 0.182 1.5 0.73 ±0.01 1.4 0 ±0.000 0 3.34 ±0.175 5.2 3.83 ±0.404 10.5 4.04 ±0.546 13.5 64.03 ±2.109 3.3 4.65
4 89.3 ±0.323 0.4 10.8 0.086 0.8 0.71 ±0.061 8.6 0 ±0.000 0 3.45 ±0.365 10.6 3.23 ±0.308 9.5 3.35 ±0.842 25.1 56.21 ±0.994 1.8 4.1
5 89.6 ±0.246 0.3 10.4 0.335 3.2 0.62 ±0.015 2.4 0 ±0.000 0 5.27 ±0.170 3.2 3.08 ±0.534 17.3 1.39 ±0.38 27.3 54.34 ±3.066 5.6 4.1
6 87.1 ±0.530 0.6 12.9 0.531 4.1 0.72 ±0.021 2.9 0 ±0.000 0 4.46 ±0.085 1.9 4.67 ±0.117 2.5 3.08 ±0.54 17.5 72.15 ±1.466 2.0 4.05
7 88.6 ±0.068 0.1 11.4 0.196 1.7 0.71 ±0.02 2.8 0 ±0.000 0 4.3 ±0.091 2.1 4.07 ±0.563 13.8 2.32 ±0.566 24.4 63.08 ±3.165 5.0 4.1
8 73.9 ±0.559 0.8 26.1 0.580 2.2 0.63 ±0.01 1.6 0 ±0.000 0 3.38 ±0.221 6.5 6.98 ±0.472 6.8 15.08 ±0.795 5.3 136.63 ±1.041 0.8 4
9 89.5 ±0.168 0.2 10.5 0.168 1.6 0.71 ±0.01 1.4 0 ±0.000 0 2.83 ±0.179 6.3 4.5 ±0.532 11.8 2.46 ±0.551 22.4 61.68 ±3.306 5.4 4.05
10 88.9 ±0.246 0.3 11.1 0.374 3.4 0.68 ±0.025 3.7 0 ±0.000 0 4.55 ±0.26 5.7 3.75 ±0.462 12.3 2.11 ±0.418 19.8 60.39 ±1.725 2.9 4
11 89.1 ±0.260 0.3 10.9 0.290 2.7 0.74 ±0.049 6.6 0 ±0.000 0 4.07 ±0.071 1.7 3.19 ±0.064 2.0 2.93 ±0.262 8.9 56.73 ±1.493 2.6 4.1
12 87.4 ±0.355 0.4 12.6 0.259 2.1 0.65 ±0.025 3.8 0 ±0.000 0 2.93 ±0.268 9.1 3.85 ±0.137 3.6 5.18 ±0.347 6.7 67.1 ±1.379 2.1 4.1
Mean 85.34 3.61 4.2 14.67 1.81 12.3 0.67 0.074 11 0 0 3.87 0.786 20.3 4.06 1.053 25.9 6.07 6.57 108.2 76.28 31.901 41.8 4.12
Munkoyo
1 95.7 ±0.000 0.0 4.3 0.07 1.7 0.19 ±0.012 6.3 0.72 ±0.062 8.6 0.39 ±0.045 11.5 0.56 ±0.231 41.3 2.46 ±0.122 5.0 16.48 ±1.432 8.7 3.1
2 92.5 ±0.457 0.5 7.5 0.026 0.4 0.19 ±0.006 3.2 0.69 ±0.023 3.3 0.79 ±0.082 10.4 1.02 ±0.180 17.6 4.78 ±0.396 8.3 31.49 ±2.184 6.9 3.05
3 95.9 ±0.000 0.0 4.1 0.001 0.1 0.16 ±0.025 15.6 0.85 ±0.121 14.2 0.51 ±0.087 17.1 0.63 ±0.164 26.0 1.99 ±0.025 1.3 15.67 ±1.206 7.7 3.1
4 95.4 ±0.081 0.1 4.6 0.116 2.5 0.14 ±0.006 4.3 0.7 ±0.006 0.9 0.36 ±0.017 4.7 0.36 ±0.092 25.6 3.08 ±0.056 1.8 17 ±0.730 4.3 3.2
5 95.8 ±0.044 0.0 4.2 0.05 1.2 0.11 ±0.012 10.9 0.67 ±0.031 4.6 0.23 ±0.031 13.5 0.85 ±0.015 1.8 2.3 ±0.040 1.7 17.8 ±0.110 0.6 2.9
6 92.5 ±0.105 0.1 7.5 0.148 2 0.16 ±0.031 19.4 0.5 ±0.006 1.2 0.49 ±0.045 9.2 0.93 ±0.432 46.5 5.39 ±0.408 7.6 31.85 ±2.423 7.6 3.35
7 90.2 ±0.062 0.1 9.8 0.086 0.9 0.16 ±0.021 7.5 0.68 ±0.006 0.9 0.21 ±0.042 20.0 0.76 ±0.071 9.3 7.96 ±0.021 0.3 39.52 ±0.542 1.4 3.4
8 94.5 ±0.061 0.1 5.5 0.084 1.5 0.1 ±0.006 6.0 0.41 ±0.223 54.4 0.18 ±0.080 44.4 0.86 ±0.108 12.6 3.96 ±0.267 6.7 24.32 ±1.580 6.5 3.25
9 89 ±0.050 0.1 11 0.034 0.3 0.1 ±0.006 6.0 0.49 ±0.221 45.1 0.26 ±0.006 2.3 0.75 ±0.092 12.3 9.45 ±0.146 1.5 45.59 ±1.353 3.0 3.3
10 95.5 ±0.296 0.3 4.5 0.418 9.4 0.04 ±0.000 0.0 0.57 ±0.107 18.8 0.15 ±0.042 28.0 0.95 ±0.128 13.5 2.75 ±0.029 1.1 20.15 ±1.391 6.9 3
11 94.6 ±0.030 0.0 5.4 0.042 0.8 0.06 ±0.020 33.3 0.61 ±0.059 9.7 0.46 ±0.099 21.5 0.74 ±0.096 13.0 3.57 ±0.053 1.5 22.82 ±0.673 4.3 3.3
12 92.4 ±0.355 0.4 7.6 0.446 6 0.11 ±0.010 9.1 0.54 ±0.012 2.2 0.35 ±0.006 1.7 1.46 ±0.070 4.8 5.14 ±0.425 8.3 35.09 ±1.063 3.0 2.9
13 94.4 ±1.267 1.3 4.6 0.57 12.6 0.13 ±0.000 0.0 0.77 ±0.010 1.3 0.27 ±0.012 4.4 0.72 ±0.056 7.8 3.75 ±1.239 33.0 22.55 ±5.323 23.6 3.2
Mean 93.72 2.24 2.4 6.20 2.28 36.8 0.13 0.046 38.3 0.63 0.124 20.0 0.36 0.175 48.6 0.81 0.262 31.2 4.35 2.23 49.4 26.18 9.651 35.6 3.16

Notes: SD is the standard deviation, CV% is percentage coefficient of variation.