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

Table 6

Nutritional parameters according to the types of porridge.

Porridge	Beta-carotene	Total sugars	Lipid content	Protein
Akloui	0.037a	1.926a	0.322	10.168ab
Apkan	0.045ab	3.096ab	0.269	7.061a
Bita	0.042a	2.535ab	0.408	12.419b
Bobossou	0.126bc	5.773b	0.308	11.051ab
Fourra	0.061ab	4.745ab	0.226	8.049a
Gbangba	0.062ab	5.074ab	0.265	12.812b
Koko	0.041a	2.005a	0.251	9.411ab
Sagagnèga	0.138c	5.700ab	0.235	9.469ab
SEM	0.018	0.877	0.029	0.779
P value	0.001	0.001	0.054	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.