Table 2 Effect of fermentation on mineral contents of cereal-based fermented foods and beverages
Name of products | Name of minerals | Raw materials | Fermented end products | References |
|---|---|---|---|---|
Doklu | Ca | 0.05 | 0.03 | Assohoun et al. 2013 |
P | 0.17 | 0.14 | ||
Na | 0.01 | 0.01 | ||
Ragi | Ca | 43.91 | 40.5 | Padmaharish et al. 2018 |
Fermented maize flour | Ca | 0.05 | 0.03 | Assohoum et al., 2013 |
P | 0.17 | 0.14 | ||
Na | 0.01 | 0.01 | ||
Co-fermented of millet and cowpea | P | 127 | 128 | Oyarekua 2011 |
Ca | 40.5 | 31.6 | ||
Na | 2.0 | 5.6 | ||
Fe | 7.9 | 34.7 | ||
Zn | 3.4 | 1.41 | ||
Mg | 133.8 | 16.2 | ||
Co-fermented of sorghum and cowpea | P | 1812 | 178 | Oyarekua 2011 |
Na | 2.0 | 4.0 | ||
Ca | 49.16 | 20.6 | ||
Mg | 217.6 | 56.6 | ||
Fe | 6.1 | 14.2 | ||
Zn | 3.6 | 1.4 | ||
Injera | Fe | 6.81 | 7.32 | Asrat 2022 |
Zn | 3.03 | 3.20 | ||
Ca | 78.44 | 82.83 | Feyera et al. 2020 | |
Complimentary fermented food | Ca | 54.42 | 43.75 | |
Fe | 5.14 | 4.21 | ||
Zn | 4.41 | 5.24 |