FIGURE 5.

Oxalate content in fermented African nightshade (ANS) pickle and relish products. Pickle (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; Ss, S. scabrum; Sv, S. villosum; CF, controlled fermentation; SF, spontaneous fermentation. Means ± SD (n = 3) with different superscripts represent significant difference p < .05