. 2020 Jul 1;9(7):861. doi: 10.3390/foods9070861

Table 3.

Production of short-chain fatty acids (SCFA) during the fermentation time of 6, 24 and 48 h.

	Time (h)	Acetate (mM)	Propionate (mM)	Butyrate (mM)
	6	11.79 ± 0.44^Abc	4.48 ± 0.09^Ac	1.17 ± 0.04^Aab
Cowpea	24	38.09 ± 3.64^Bd	5.67 ± 0.10^Bb	1.45 ± 0.10^Aab
	48	41.45 ± 2.92^Bd	5.97 ± 0.46^Bb	1.55 ± 0.31^Aa
	6	10.28 ± 0.60^Ab	4.18 ± 0.22^Ac	1.04 ± 0.01^Aa
Black bean	24	34.09 ± 3.64^Bcd	5.67 ± 0.10^Bb	1.35 ± 0.09^Ba
	48	43.45 ± 2.20^Cd	5.80 ± 0.03^Cb	1.61 ± 0.02^Ba
	6	13.13 ± 1.54^Acd	4.85 ± 0.42^Ac	1.45 ± 0.14^Abc
Potato:meat	24	24.07 ± 3.22^Bb	6.00 ± 0.89^Ab	1.77 ± 0.34^Abc
	48	23.14 ± 1.19^Ba	5.89 ± 0.64^Ab	1.91 ± 0.32^Aa
	6	14.46 ± 1.59^Ad	4.24 ± 0.40^Ac	2.43 ± 0.18^Ad
Inulin	24	29.19 ± 2.5^Bbc	5.36 ± 0.37^Ba	3.59 ± 0.20^Bd
	48	30.83 ± 2.89^Bc	5.24 ± 0.15^Bb	3.69 ± 0.05^Bc
	6	5.11 ± 0.03^Aa	2.20 ± 0.27^Aa	1.05 ± 0.10^Aa
Blank	24	11.36 ± 0.55^Ba	3.04 ± 0.02^Ba	2.01 ± 0.04^Bc
	48	12.57 ± 0.01^Ca	3.66 ± 0.26^Ca	2.49 ± 0.03^Cb

Results of SCFA are expressed in mM. Data presented as mean ± SD from four replicates (n = 4). The data marked by the same letters were not significantly different (p > 0.05). Different uppercase letters for comparison within each fermentable source at a different time and lowercase letters for comparison within the different fermentable source at the same time, indicating significant differences at p < 0.05.