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. 2022 Dec 31;9(4):728–735. doi: 10.5455/javar.2022.i642

Table 4. Comparison of total-P, inorganic-P, and phytate-P of fermented DORB in different duration and moisture level with non-fermented DORB.

		Total-p	Inorganic-p	Phytate-p
	DORB (non-fermented)	2.53^a ± 0.28	0.11^a± 0.00	1.70^a ± 0.03
24 h (Fermented)
% Moisture	30	2.53^a ± 0.15	0.11^a ± 0.00	1.42^a ± 0.05
	40	2.57^a ± 0.14	0.14^b ± 0.01	1.34^a ± 0.08
	50	2.57^a ± 0.03	0.16^c ± 0.01	1.21^b ± 0.13
48 h (Fermented)
% Moisture	30	2.50^a± 0.08	0.25^b ± 0.01	1.42^a ± 0.11
	40	2.59^a± 0.04	0.43^c ± 0.06	1.42^a ± 0.08
	50	2.48^a± 0.05	0.63^d ± 0.06	1.19^b ± 0.09
72 h (Fermented)
% Moisture	30	2.45^a ± 0.27	0.82^b ± 0.08	1.26^a± 0.07
	40	2.44^a± 0.07	1.16^c ± 0.13	1.23^a ± 0.02
	50	2.35^a± 0.03	1.87^d ± 0.17	1.17^b ± 0.03

^a–dMean values within the same column (for each duration) with different superscripts are significantly different (p < 0.05). (n = 5).