1. Fermentation time (hr)
Table 6. Change in chemical properties of soy-kununzaki during fermentation
Fermentation time (hr) pH
TTA
TSS
6.314a
0.180g
14.140a 2
6.122a
0.274f
13.388ab 4
5.538b
0.382e
12.592bc 6
4.230c
0.482d
11.820c 8
4.038cd
0.604c
9.646d 10
3.804de
0.706b
8.812de 12
3.634e
0.820a
8.220e
Value of three recorded as mean. Mean of the same column followed by different letter differs significantly according to Duncan’s Multiple Range Test at 5% level of probability.
Danbaba Nahemiah et al. Hazard Analysis Critical Control Points (Haccp) in the Production of Soy-kununzaki: A Traditional Cereal-Based Fermented Beverage of Nigeria. American Journal of Food Science and Technology, 2014, Vol. 2, No. 6, doi: /ajfst-2-6-5
© The Author(s) Published by Science and Education Publishing.