TABLE 3.
Chlorophyll content of fermented African nightshade (ANS) pickle and relish products
| Pickle (g Kg−1) FW | Chlorophyll a | Chlorophyll b | Total Chlorophyll |
|---|---|---|---|
| SsR | 29.80 ± 0.2a | 27.95 ± 1.6a | 57.75 ± 1.9a2 |
| SsSFP | 27.96 ± 0.8a | 14.68 ± 0.8c | 42.64 ± 1.6c |
| SsCFP | 28.68 ± 2.3a | 19.57 ± 5.5b | 48.25 ± 3.3d |
| SsR | 28.99 ± 0.2a | 23.44 ± 0.6ab | 52.43 ± 0.6b |
| SsSFP | 22.13 ± 1.2b | 9.71 ± 1.6 cd | 31.85 ± 2.7f |
| SsCFP | 29.04 ± 1.1a | 13.44 ± 1.8c | 42.48 ± 2.1ce |
Means ± SD (n = 3) with different superscript letters within a column are significantly different p < .05.
SsR, S. scabrum raw; SsSFP, S. scabrum spontaneous fermented pickle; SsCFP, S. scabrum controlled fermented pickle; SvR, S. villosum raw; SvSFP, S. villosum spontaneous fermented pickle; SsCFP, S. villosum controlled fermented pickle.