Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba

Table 3

In vitro digestion on iron content of the jam inoculated with L. rhamnosus yoba.

Iron content (mg/100 g FM)
Sample	Undigested (total content)	After digestion	Bioaccessible portion	Bioaccessibility (%)
L. rhamnosus yoba jam	^a	^b	^a	^a
Control	^a	^b	^b	^b

are reported. Means with identical superscripts in a column are not significantly different at .