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Sample code APC (cfu/g) LAB count (cfu/g) Fungi count (cfu/g) Coliform count (cfu/g) RSA 2400000 ± 217944.90c 33466.70 ± 2000.80a 16000 ± 2291.30b 13766.70 ± 1594.80d RSB 1530000 ± 320468.40b 45866.70 ± 3000.60a 24333.30 ± 3013.90c 14666.70 ± 2254.60d SSA 346666.70 ± 23629.10a 4550 ± 360.60a 2533.30 ± 325.30a 5700 ± 2981.60c SSB 146666.70 ± 29297.30a 5406.70 ± 400.70a 3373.30 ± 335.60a 14766.70 ± 3523.30d SG1A 2430000 ± 337194.30c 1073466.70 ± 1798332.80a 24000 ± 4272c 1456.70 ± 218.30a SG1B 3483333.30 ± 251661.10d 4626666.70 ± 250066.70b 38500 ± 4000d 2466.70 ± 354.70ab SG2A 6463333.30 ± 234591.80e 7816666.70 ± 301385.70c 55533.30 ± 3126.20e 4345.70 ± 3173.30bc SG2B 10400000 ± 264575.10f 8307666.70 ± 7094475.10c 83333.30 ± 2081.70f 936.70 ± 30.60a SG3A 15266666.70 ± 208166.60g 173333.30 ± 2516.60a 113000 ± 2000g 167.70 ± 10.70a SG3B 16300000 ± 458257.60h 213666.70 ± 2516.60a 174000 ± 2000h 224.70 ± 16.20a SG4A 16166666.70 ± 351188.50h 237666.70 ± 3511.90a 197000 ± 5567.80i 1299.70 ± 1689a SG4B 18733333.30 ± 550757.10i 355000 ± 3605.60a 210000 ± 3605.60j 403 ± 6a SG5A 18933333.3 ± 305505i 281666.70 ± 3055.10a 221333.30 ± 8621.70k 50.70 ± 3.50a SG5B 24933333.30 ± 450925j 419333.30 ± 3511.90a 333333.30 ± 6027.7l 42 ± 1a FMA 2510 ± 55.70a 158.70 ± 4.20a 1163.30 ± 15.30a − FMB 1213.30 ± 20.80a 65 ± 5a − − Values are shown as mean ± standard deviation of triplicates. Note: All similar alphabets within a column represent mean that are not significantly different (p > 0.05). KEY: Where RSA = Raw sorghum variety 1, RSB = Raw sorghum variety 2, SSA = Steeped sorghum variety 1, SSB = Steeped sorghum variety 2, SG1A = Germinated sorghum variety 1 after day 1, SG1B = Germinated sorghum variety 2 after day 1, SG2A = Germinated sorghum variety 1 after day 2, SG2B = Germinated sorghum variety 2 after day 2, SG3A = Germinated sorghum variety 1 after day 3, SG3B = Germinated sorghum variety 2 after day 3, SG4A = Germinated sorghum variety 1 after day 4, SG4B = Germinated sorghum variety 2 after day 4, SG5A = Germinated sorghum variety 1 after day 5, SG5B = Germinated sorghum after day 5, FMA = Finished malt of sorghum variety 1, FMB = Finished malt of sorghum variety 2, ND = Not detected. Table 1.
Microbiological analyses of processed sorghum varieties.
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Sample code APC (cfu/g) LAB count (cfu/g) Fungi count (cfu/g) Coliform count (cfu/g) RY53 53666.70 ± 2565.80b 335000 ± 23643.20b 45900 ± 2882.70c 5433.30 ± 388.90b RY59 94033.30 ± 1680.30c 831000 ± 21166c 15100 ± 3143.20b 1440 ± 196.70a FY53 248.70 ± 35.10a 2340 ± 272.20a 247.30 ± 33.60a − FY59 130.70 ± 22.50a 1480 ± 206.60a 124.30 ± 8.10a − Values are shown as mean ± standard deviation of triplicates. Note: All similar alphabets within a column represent mean that are not significantly different (p > 0.05). KEY: Where APC = Aerobic Plate Count, LAB = Lactic Acid Bacteria, RY53 = Raw/fresh roots of yellow cassava variety IBA070539, RY59 = Raw/fresh roots of yellow cassava variety IBA070539, FY59 = Flour of Yellow cassava variety IBA070593, FY53 = Flour of Yellow cassava variety IBA070539, ND = Not detected. Table 2.
Microbiological analysis of raw/fresh roots of yellow cassava varieties.
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Sample code Moisture (%) Crude protein (%) Fat (%) Ash (%) HCN content (mg/100 g) RSA 17.75 ± 0.12c 11.39 ± 0.25abc 9.20 ± 0.29i 1.55 ± 0.24cd 2.83 ± 0.12a RSB 15.46 ± 0.1b 14.85 ± 0.42g 6.50 ± 0.25h 2.57 ± 0.29e 3.08 ± 0.27ab SSA 40.71 ± 0.16fgh 11.35 ± 0.23abc 3.62 ± 0.25g 1.20 ± 0.16abc 3.28 ± 0.14bc SSB 34.30 ± 0.20d 14 ± 0.32f 2.45 ± 0.29bc 1.77 ± 0.20d 3.52 ± 0.28c SG1A 41.60 ± 0.20fgh 11.23 ± 0.29ab 3.55 ± 0.30fg 0.99 ± 0.12a 3.72 ± 0.19cd SG1B 38.08 ± 0.39e 12.72 ± 0.55e 2.19 ± 0.31a 1.08 ± 0.21ab 4.12 ± 0.36d SG2A 42.24 ± 1.61ghi 11.27 ± 0.25abc 3.35 ± 0.21efg 0.99 ± 0.25a 4.83 ± 0.33e SG2B 40.32 ± 1.62fgh 12.12 ± 0.25d 1.69 ± 0.19a 1.01 ± 0.35a 4.61 ± 0.25e SG3A 43.33 ± 1.68i 11.15 ± 0.30a 3.19 ± 0.23defg 0.93 ± 0.26a 5.82 ± 0.16g SG3B 42.60 ± 0.90hi 11.88 ± 0.38cd 2.75 ± 0.30cd 1.35 ± 0.22abc 5.34 ± 0.21f SG4A 42.58 ± 0.70hi 11.07 ± 0.32a 3.16 ± 0.30defg 1.02 ± 0.18ab 5.80 ± 0.17g SG4B 40.59 ± 0.93fg 11.85 ± 0.46bcd 3.12 ± 0.35defg 1.50 ± 0.15cd 6.55 ± 0.29h SG5A 41.57 ± 1.03 11.1 ± 0.25a 3.20 ± 0.37defg 0.95 ± 0.19a 6.74 ± 0.32hi SG5B 41.42 ± 0.72 11.17 ± 0.31a 3.07 ± 0.4def 1.43 ± 0.23bcd 7.15 ± 0.30i FMA 6.84 ± 0.07a 13.51 ± 0.25f 2.35 ± 0.2bc 1.03 ± 0.19ab 10.32 ± 0.21j FMB 5.57 ± 0.15a 14.84 ± 0.42g 2.82 ± 0.25cde 1.52 ± 0.15cd 11.46 ± 0.29k Values are shown as mean ± standard deviation of triplicates. Note: All similar alphabets within a column represent mean that are not significantly different (p > 0.05). KEY: Where RSA = Raw sorghum variety 1, RSB = Raw sorghum variety 2, SSA = Steeped sorghum variety 1, SSB = Steeped sorghum variety 2, SG1A = Germinated sorghum variety 1 after day 1, SG1B = Germinated sorghum variety 2 after day 1, SG2A = Germinated sorghum variety 1 after day 2, SG2B = Germinated sorghum variety 2 after day 2, SG3A = Germinated sorghum variety 1 after day 3, SG3B = Germinated sorghum variety 2 after day 3, SG4A = Germinated sorghum variety 1 after day 4, SG4B = Germinated sorghum variety 2 after day 4, SG5A = Germinated sorghum variety 1 after day 5, SG5B = Germinated sorghum after day 5, FMA = Finished malt of sorghum variety 1, FMB = Finished malt of sorghum variety 2. Table 3.
Proximate analysis of processed sorghum varieties.
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Sample code Moisture (%) Crude protein (%) Fat (%) Ash (%) HCN content (mg/100 g) RY53 67.52 ± 0.96b 3.12 ± 0.33b 2.23 ± 0.12c 5.73 ± 0.10c 4.12 ± 0.09c RY59 73.47 ± 0.86c 3.36 ± 0.15b 1.85 ± 0.11b 6.07 ± 0.13d 3.83 ± 0.08b FY53 11.33 ± 0.28a 2.20 ± 0.18a 1.27 ± 0.15a 3.32 ± 0.14a 0.27 ± 0.03a FY59 10.83 ± 0.20a 2.44 ± 0.13a 1.32 ± 0.09a 3.56 ± 0.08b 0.23 ± 0.03a Values are shown as mean ± standard deviation of triplicates. Note: All similar alphabets within a column represent mean that are not significantly different (p > 0.05). KEY: Where RY53 = Raw/fresh roots of yellow cassava variety IBA070539, RY59 = Raw/fresh roots of yellow cassava variety IBA070539, FY59 = Flour of Yellow cassava variety IBA070593, FY53 = Flour of Yellow cassava variety IBA070539. Table 4.
Proximate analysis of Raw/fresh roots of yellow cassava varieties
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Sample
codePhytate
(mg/100 g)Oxalate
(mg/100 g)Tannin
(mg/100 g)RSA 42.37 ± 0.89k 76.97 ± 1.63n 2.85 ± 0.02m RSB 39.55 ± 0.72j 53.5 ± 1.08i 1.82 ± 0.03k SSA 35.63 ± 1.54i 71.68 ± 0.43m 2.70 ± 0.13l SSB 34.62 ± 0.93i 51.17 ± 0.69h 1.48 ± 0.03j SG1A 30.33 ± 0.99h 68.54 ± 1.46l 1.45 ± 0.01ij SG1B 27.68 ± 1.03g 49.46 ± 0.97gh 1.21 ± 0.02h SG2A 26.64 ± 0.54g 63.33 ± 0.89k 1.40 ± 0.03i SG2B 24.33 ± 1.13f 41.57 ± 1.07f 0.84 ± 0.01ef SG3A 20.55 ± 1.05e 56.84 ± 1.25j 0.95 ± 0.02g SG3B 19.64 ± 0.84e 39.72 ± 1.07e 0.81 ± 0.01e SG4A 16.91 ± 0.39d 48.35 ± 0.95g 0.88 ± 0.02f SG4B 14.26 ± 0.48c 35.47 ± 1.09d 0.72 ± 0.01d SG5A 13.26 ± 0.52bc 41.77 ± 1.59f 0.81 ± 0.02e SG5B 12.36 ± 0.28bc 29.33 ± 0.99c 0.63 ± 0.03c FMA 7.20 ± 0.28a 27.44 ± 0.94b 0.52 ± 0.03b FMB 7.66 ± 0.22a 20.54 ± 0.92a 0.40 ± 0.02a Values are shown as mean ± standard deviation of triplicates. Note: All similar alphabets within a column represent mean that are not significantly different (p > 0.05). KEY: Where RSA = Raw sorghum variety 1, RSB = Raw sorghum variety 2, SSA = Steeped sorghum variety 1, SSB = Steeped sorghum variety 2, SG1A= Germinated sorghum variety 1 after day 1, SG1B= Germinated sorghum variety 2 after day 1, SG2A = Germinated sorghum variety 1 after day 2, SG2B = Germinated sorghum variety 2 after day 2, SG3A = Germinated sorghum variety 1 after day 3, SG3B = Germinated sorghum variety 2 after day 3, SG4A = Germinated sorghum variety 1 after day 4, SG4B = Germinated sorghum variety 2 after day 4, SG5A = Germinated sorghum variety 1 after day 5, SG5B = Germinated sorghum after day 5, FMA = Finished malt of sorghum variety 1, FMB = Finished malt of sorghum variety 2. Table 5.
Antinutritional analyses of processed sorghum varieties.
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Sample
codePhytate
(mg/100 g)Oxalate
(mg/100 g)Tannin
(mg/100 g)RY53 151.43±0.95d 35.58±1.04c 72.35±1.89c RY59 128.81±2.17c 49.14±2.20d 85.50±0.83d FY53 109.26±3.15b 18.38±0.88a 36.4±1.15b FY59 84.85±0.60a 21.28±1.65b 21.28±1.13a Values are shown as mean ± standard deviation of triplicates. Note: All similar alphabets within a column represent mean that are not significantly different (p > 0.05). KEY: Where RY53 = Raw/fresh roots of yellow cassava variety IBA070539, RY59 = Raw/fresh roots of yellow cassava variety IBA070539, FY59 = Flour of Yellow cassava variety IBA070593, FY53 = Flour of Yellow cassava variety IBA070539. Table 6.
Antinutritional analyses of raw/fresh roots of yellow cassava varieties
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Sample code Calcium (mg/100 g) Magnesium (mg/100 g) Phosphorus (mg/100 g) Potassium (mg/100 g) Sodium (mg/100 g) RSA 39.34 ± 0.93g 141.75 ± 1.54l 312.02 ± 2.18h 508.39 ± 3.09k 30.90 ± 1.45g RSB 44.77 ± 0.39i 136.61 ± 0.71k 323.01 ± 2.84i 462.47 ± 2.95h 36.63 ± 1.58hi SSA 48.57 ± 1.83k 152.73 ± 1.64o 328.38 ± 2.38j 532.25 ± 1.77l 44.43 ± 1.03m SSB 52.67 ± 1.08l 149.45 ± 1.06n 338.21 ± 2.56k 487.57 ± 2.34j 47.04 ± 0.55n SG1A 42.52 ± 1.06h 146.14 ± 0.96m 312.45 ± 0.98h 510.17 ± 1.16k 38.37 ± 1.03ij SG1B 46.72 ± 0.96j 141.53 ± 1.11l 329.41 ± 0.9j 464.66 ± 2.17h 41.93 ± 2.91k SG2A 36.02 ± 1.24f 136.45 ± 1.01j 306.01 ± 1.47g 486.15 ± 3.69j 34.53 ± 0.79h SG2B 41.54 ± 1.01h 129.37 ± 0.91i 314.85 ± 2.35h 431.58 ± 2.81f 39.13 ± 2.04j SG3A 31.47 ± 0.95e 124.50 ± 0.85h 280.13 ± 1.79e 476.60 ± 3.72i 27.35 ± 0.80ef SG3B 34.67 ± 0.70f 112.49 ± 1.22f 285.6 ± 0.63f 409.45 ± 0.61e 28.62 ± 1.17f SG4A 30.53 ± 1.14e 116.94 ± 1.65g 263.47 ± 0.71d 463.59 ± 0.71h 25.69 ± 0.84e SG4B 31.78 ± 1.35e 95.36 ± 0.83e 263.73 ± 2.29d 393.49 ± 0.75d 22.51 ± 1.03d SG5A 25.57 ± 1.43c 91.35 ± 1.25d 243.25 ± 1.03c 447.04 ± 1.88g 20.38 ± 1.06d SG5B 28.23 ± 0.58d 86.43 ± 0.62c 245.60 ± 1.53c 372.68 ± 0.82c 16.51 ± 0.82c FMA 8.61 ± 0.84a 31.55 ± 0.95b 86.83 ± 1.55b 141.29 ± 0.76b 9.99 ± 0.62b FMB 10.82 ± 1.00b 24.36 ± 1.64a 75.45 ± 0.99a 104.41 ± 0.59a 7.80 ± 0.32a Values are shown as mean ± standard deviation of triplicates. Note: All similar alphabets within a column represent mean that are not significantly different (p > 0.05). KEY: Where RSA = Raw sorghum variety 1, RSB = Raw sorghum variety 2, SSA = Steeped sorghum variety 1, SSB = Steeped sorghum variety 2, SG1A= Germinated sorghum variety 1 after day 1, SG1B= Germinated sorghum variety 2 after day 1, SG2A = Germinated sorghum variety 1 after day 2, SG2B = Germinated sorghum variety 2 after day 2, SG3A = Germinated sorghum variety 1 after day 3, SG3B = Germinated sorghum variety 2 after day 3, SG4A = Germinated sorghum variety 1 after day 4, SG4B = Germinated sorghum variety 2 after day 4, SG5A = Germinated sorghum variety 1 after day 5, SG5B = Germinated sorghum after day 5, FMA = Finished malt of sorghum variety 1, FMB = Finished malt of sorghum variety 2. Table 7.
Mineral analyses of processed sorghum varieties.
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Sample code Calcium (mg/100 g) Magnesium (mg/100 g) Phosphorus (mg/100 g) Potassium (mg/100 g) Sodium (mg/100 g) RY53 16.97 ± 1.28c 25.20 ± 1.43b 21.47 ± 1.00d 104.00 ± 1.41c 17.52 ± 1.15d RY59 14.17 ± 1.63b 25.67 ± 1.89b 19.23 ± 1.11c 211.10 ± 1.63d 12.61 ± 1.08c FY53 2.49 ± 0.04a 5.41 ± 0.07a 2.11 ± 0.17b 25.57 ± 1.10b 3.92 ± 0.51b FY59 1.35 ± 0.05a 6.4 ± 0.10a 0.65 ± 0.10a 15.22 ± 0.99a 1.47 ± 0.07a Values are shown as mean ± standard deviation of triplicates. Note: All similar alphabets within a column represent mean that are not significantly different (p > 0.05). KEY: Where RY53 = Raw/fresh roots of yellow cassava variety IBA070539, RY59 = Raw/fresh roots of yellow cassava variety IBA070539, FY59 = Flour of Yellow cassava variety IBA070593, FY53 = Flour of Yellow cassava variety IBA070539. Table 8.
Mineral analyses of raw/fresh roots of yellow cassava varieties.
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