| Type of food mixture |
b-glucan Soluble Insoluble Total |
| Non-germinated |
|
|
|
| Raw (control) |
3.14 ± 0.02 |
2.18 ± 0.04 |
5.32 ± 0.06 |
| Autoclaved |
4.01 ± 0.06 (+28) |
0.74 ± 0.02 (-66) |
4.75 ± 0.08 (-11) |
| Autoclaved + fermented |
3.10 ± 0.06 (-1) |
1.10 ± 0.05 (-50) |
4.20 ± 0.02 (-21) |
| CD (P<0.05) |
0.18 |
0.13 |
0.20 |
| Germinated |
|
|
|
| Raw (control) |
2.56 ± 0.05 |
1.45 ± 0.10 |
4.01 ± |
| Autoclaved |
3.21 ± 0.04(+25) |
0.51 ± 0.03(-65) |
3.72 ± (-7.23) |
| Autoclaved + fermented |
1.02 ± 0.08(-60) |
0.22 ± 0.02(-85) |
1.24 ± (-69) |
| CD (P<0.05) |
0.21 |
0.21 |
0.35 |
| Overall CD (P<0.05) |
0.17 |
0.15 |
0.25 |
U-Unprocessed, A- Autoclaved, A+F- Autoclaved + fermentedValues are mean ± SE of three independent determinations Figures in parentheses indicate percent increase (+) or decrease (-) over control*Sorghum based food mixtures contain sorghum flour: tomato pulp: whey powder
(2:1:1) |
