Table 4.
Results of the analysis of similarity (ANOSIM) for impact on microbial composition of product type and fermentation vessel and various nutritional parameters for which sufficient variation exists among samples.
| Variable | Anosim R | Number of Treatment Groups | p-Value |
|---|---|---|---|
| Product and processing variables | |||
| Product type Mabisi or Munkoyo | 0.816 | 2 | <0.001 |
| Fermentation vessel used | 0.605 | 4 | <0.001 |
| Nutritional variables | |||
| Protein | 0.816 | 2 | <0.001 |
| Fat | 0.78 | 3 | <0.001 |
| Vitamin B1 | −0.0683 | 2 | 0.718 |
| Vitamin B2 | 0.532 | 3 | <0.001 |
| Vitamin B3 | −0.0374 | 2 | 0.436 |
| Vitamin B12 | 0.816 | 2 | <0.001 |
| Calcium | 0.772 | 3 | <0.001 |
Notes: Variable, test statistic (R), number of treatment groups (# of Groups) and exact p value (P) are given, unless the p value was smaller than 0.001, which is indicated by <0.001.