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Table 4 Proximate analysis of starter culture fermented and traditionally fermented ugba

From: Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Composition

Traditionally

Fermented

Fermented

Fermented by

 

fermented

by isolates

by isolates

isolates B3

 

sample

B3

B4

and B4

Fat

10.51

15.50

12.09

15.03

Ash

1.09

1.68

0.98

1.21

Calcium

0.98

0.80

1.20

0.98

Magnesium

0.75

0.60

1.00

0.90

Protein (undefatted)

13.17

14.96

13.85

14.76

Moisture

49.77

42.01

47.10

43.78

Crude Fiber

17.64

16.51

16.36

16.66

Carbohydrate

7.82

9.34

9.66

9.12