| Type of food mixture |
Moisture |
pH |
Titratable acidity (g lactic acid/ml) |
| Non-germinated
|
|
|
|
| U |
26.32 ± 0.62 |
6.23 ± 0.02 |
1.71 ± 0.05 |
| A |
26.17 ± 1.38 |
5.61 ± 0.04 |
1.88 ± 0.03 |
| A+F |
26.16 ± 0.99 |
4.43 ± 0.06 |
2.22 ± 0.04 |
| CD (P<0.05) |
NS |
0.46 |
0.26 |
| Germinated
|
|
|
|
| U |
26.90 ± 0.39 |
5.24 ± 0.01 |
2.04 ± 0.04 |
| A |
26.61 ± 0.41 |
4.78 ± 0.03 |
2.43 ± 0.02 |
| A+F |
26.59 ± 0.47 |
3.65 ± 0.02 |
3.14 ± 0.04 |
| CD (P<0.05) |
NS |
0.56 |
0.34 |
| Overall CD (P<0.05) |
NS |
0.79 |
0.46 |
U-Unprocessed, A- Autoclaved, A+F- Autoclaved + fermented Values are mean ± SE of three independent determinations
*Sorghum based food mixtures contain sorghum flour: tomato pulp: whey powder (2:1:1) |
