Process and Product Characterization of Aliha, A Maize-Based Ghanaian Indigenous Fermented Beverage

Table 6

Chemical composition of traditional prepared aliha [Fisher’s Least significance difference (LSD)].

Parameters	ACC	AG1	AG2	DN2	DN1
Moisture (g/100 g)	94.93 ± 0.01^b	96.31 ± 0.05^a	93.71 ± 0.01^d	94.00 ± 0.23^c	94.86 ± 0.03^b
Protein (g/100 g)	0.33 ± 0.01^b	0.54 ± 0.57^a	0.63 ± 0.01^ab	1.01 ± 0.01^a	0.36 ± 0.03^b
Ash (g/100 g)	0.09 ± 0.06^b	0.11 ± 0.01^b	0.19 ± 0.01^a	0.12 ± 0.01^b	0.09 ± 0.00^b
Total fats (g/100 g)	0.26 ± 0.01^ac	0.77 ± 0.07^a	0.22 ± 0.01^c	0.27 ± 0.01^ac	0.29 ± 0.00^b
Total Carb./fiber (g/100 g)	4.39 ± 0.01^c	2.27 ± 0.02^d	5.34 ± 0.05^a	4.60 ± 0.02^b	4.40 ± 0.01^c
Energy (Kcal/100 g)	32.00 ± 0.15^c	33.70 ± 0.31^b	25.38 ± 0.01^d	57.70 ± 0.06^a	21.65 ± 0.20^e
Iron (g/100 g)	11.36 ± 0.01^a	1.30 ± 0.26^d	10.65 ± 0.01^c	11.03 ± 0.01^b	11.36 ± 0.10^a
Calcium (g/100g)	55.21 ± 0.01^c	1.80 ± 0.15^d	53.50 ± 0.01^a	56.75 ± 0.01^b	56.49 ± 0.80^b
Phosphorus (g/100 g)	14.07 ± 0.01^c	22.29 ± 2.83^a	15.83 ± 0.01^ac	18.67 ± 0.01^ab	17.65 ± 2.68^b
Alcohol (ml/100 ml)	0.53 ± 0.00^c	0.53 ± 0.00^d	0.70 ± 0.00^a	0.53 ± 0.00^c	0.53 ± 0.00^b

Note: Values with different superscripts in the same row are significantly different at . Data presented are mean ± SD of triplicates of independent experiments. ACC-Accra; AG-Anloga; DN-Denu