Table 3. Microbiological quality of fermented banana peel at different fermentation duration.

Parameter	Fermentation duration
	T0	T1	T2	T3
Total LAB (log CFU/gm)	9.82 ± 0.51	9.51 ± 0.96	9.64 ± 0.19	9.80 ± 0.20
Total bacteria (log CFU/gm)	8.87 ± 0.36	8.25 ± 0.13	8.21 ± 0.61	8.48 ± 0.54
Gram positive/negative Bacteria	5.75 ± 1.90	6.75 ± 0.50	6.75 ± 0.50	6.50 ± 0.58
Total mushrooms (log CFU/gm)	6.99 ± 0.27	5.48 ± 1.48	5.27 ± 1.34	4.66 ± 1.66

Note: Non-significant mean (p < 0.05) on all treatments. T0 = no fermented banana peel; T1 = banana peel fermented for 6 days; T2 = banana peel fermented for 12 days; and T3 = banana peel fermented for 18 days.