FIGURE 4.

Tannin content in fermented African nightshade (ANS) pickle and relish products. Pickles (S. scabrum spontaneous fermented pickle (SsSFP), S. villosum spontaneous fermented pickle (SvSFP), S. scabrum controlled fermented pickle (SsCFP), and S. villosum controlled fermented pickle (SvCFP)) and relish (S. scabrum spontaneous fermented relish (SsSFR), S. villosum spontaneous fermented relish (SvSFR), S. scabrum controlled fermented relish (SsCFR), and S. villosum controlled fermented relish (SvCFR)). Whereas TAE, tannic acid equivalent; Ss, Solanum scabram; Sv, Solanum villosum; CF, controlled fermentation; SF, spontaneous fermentation. Means ± SD (n = 3) with different superscript letters represent significant difference at p < .05