Table 1 Effect of fermentation on proximate composition of cereal-based fermented foods and beverages
Name of products | Raw materials | Fermented end products | References |
|---|---|---|---|
Protein contents | |||
Akuma | 12.8 | 18.5 | Nwokoro and Chukwu 2012 |
Doklu | 8.1 | 7.1 | Assohoun et al. 2013 |
Borde | 8.7 | 9.55 | Ashenafi and Mehari 1995 |
Shamita | 9.0 | 10.37 | Ashenafi and Mehari 1995 |
Ragi | 7.6 | 8 | Padmaharish et al. 2018 |
Medida | 7.10 | 8.64 | Kabeir et al. 2004 |
Injera | 11.93 | 13.03 | Asrat 2022 |
Bushera | 7.79 | 11.63 | Muyanja et al. 2003 |
Kocho | 2.86 | 4.43 | Tamiru et al. 2021 |
Carbohydrat contents | |||
Akuma | 68.1* | 37.4* | Nwokoro and Chukwu 2012 |
Akuma | 5.3** | 17.6** | Nwokoro and Chukwu 2012 |
Doklu | 60.1 | 60.1 | Assohoun et al. 2013 |
Medida | 89.42 | 87.08 | Kabeir et al. 2004 |
Kocho | 32.56 | 40.49 | Tamiru et al. 2021 |
Fat contents | |||
Doklu | 0.61 | 0.18 | Assohoun et al. 2013 |
Borde | 4.6 | 6.88 | Ashenafi and Mehari 1995 |
Shamita | 1.9 | 6.85 | Ashenafi and Mehari 1995 |
Ragi | 1.5 | 1.5 | Padmaharish et al. 2018 |
Medida | 1.26 | 0.64 | Kabeir et al. 2004 |
Injera | 3.20 | 3.03 | Asrat 2022 |
Kocho | 0.01 | 0.11 | Tamiru et al. 2021 |
Ash contents | |||
Borde | 1.6 | 3.66 | Ashenafi and Mehari 1995 |
Shamita | 2.1 | 5.92 | Ashenafi and Mehari 1995 |
Medida | 1.05 | 1.64 | Kabeir et al. 2004 |
Medida | 1.61 | 1.55 | Asrat 2022 |
Bushera | 2.49 | 2.21 | Muyanja et al. 2003 |
Kocho | 3.62 | 1.44 | Tamiru et al. 2021 |
Fiber contents | |||
Ragi | 3.7 | 3.8 | Padmaharish et al. 2018 |
Medida | 1.17 | 2.00 | Kabeir et al. 2004 |
Co-fermented M/C | 5.34 | 2.31 | Oyarekua 2011 |
Co-fermented S/C | 4.94 | 4.35 | |
Injera | 2.81 | 2.74 | Asrat 2022 |