Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin

Table 5

Physicochemical parameters according to the types of porridge.

Porridge	Akloui	Apkan	Bita	Bobossou	Fourra	Gbangba	Koko	Sagagnèga	SEM	value
Dry matter	27.49a	46.86bc	27.03a	30.10ab	48.63c	34.21abc	30.86ab	33.64abc	3.83	0.0001
Total ash	55.46ab	54.84ab	39.36a	55.04ab	50.60ab	46.95ab	47.50ab	63.19b	4.67	0.028
pH	4.21b	3.57a	4.44b	3.98ab	4.33b	4.29b	4.34b	4.04ab	0.09	0.0001
Titratable acidity	0.01a	0.01ab	0.01a	0.01a	0.01ab	0.01a	0.01a	0.02b	0.00	0.0001
Brix degree	0.46a	1.65ab	2.00abc	1.73ab	3.97bc	3.85bc	1.01a	4.43c	0.54	0.0001

The letters a, b, and c on the means of the same line indicate that these means are significantly different. SEM, standard error of the mean.