Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition

Table 3

Dietary mineral contents of tella samples as influenced by preparation and formulation.

Variables	Zn (mg/L)	Ca (mg/L)	Mg (mg/L)	Na (mg/L)	K (mg/L)	Fe (mg/L)
Preparation by formulations
Kitta, 100% G	1.07^b	4.76^c	3.17^c	61.26^c	300^b	0.008^c
Kitta, 50 : 50, G : M	1.20^a	9.88^a	7.21^a	120.67^a	320^a	0.026^a
Kitta, 100% M	0.81^c	6.52^b	4.31^b	100.32^b	250^c	0.019^b
Enkuro, 100% G	1.07^b	4.78^c	3.16^c	61.22^c	300^b	0.008^c
Enkuro, 50 : 50, G : M	1.20^a	9.96^a	7.15^a	120.67^a	320^a	0.030^a
Enkuro, 100% M	0.81^c	6.51^b	4.31^b	100.32^b	250^c	0.020^b
SE	0.011	0.041	0.0196	0.158	0.038	0.0009

Values are least square means with standard error; SE: standard error; G: gesho; M: moringa; values are least square means with standard errors as error bars and those with different connecting letters are significantly different ().