Research Article
Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin
Table 1
Isolation of Salmonella spp. according to the porridges.
| | Porridges | Salmonella spp. | Total | X 2 | P value | | Presence | Absence |
| | Koko | 21 (22.30) | 6 (11.30) | 27 (18.40) | 14.929739 | 0.037 | | Fourra | 8 (8.50) | 10 (18.90) | 18 (12.20) | | Bobossou | 3 (3.20) | 6 (11.30) | 9 (6.10) | | Bita | 19 (20.20) | 5 (9.40) | 24 (16.30) | | Sagagnega | 6 (6.40) | 6 (11.30) | 12 (8.20) | | Apkan | 9 (9.60) | 9 (17) | 18 (12.20) | | Akloui | 19 (20.20) | 8 (15.10) | 27 (18.40) | | Gbangba | 9 (9.60) | 3 (5.70) | 12 (8.20) |
| | Total | 94 (100) | 53 (100) | 147 (100) | |
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