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Table 3 Phytate and tannin content of teff and wheat samples during spontaneous fermentation, Ebinat district, Northwestern Ethiopia, 2016

From: Complementary feeding and effect of spontaneous fermentation on anti-nutritional factors of selected cereal-based complementary foods

Fermentation time

Parameters

Phytate(mg/100 g)

Tannin(mg/100 g)

Teff

Wheat

Teff

Wheat

0 h

541.45 ± 13.40a

464.10 ± 0.00a

0.87 ± 0.00a

0.58 ± 0.00a

12 h

471.84 ± 13.39b

417.69 ± 0.00b

0.79 ± 0.00b

0.56 ± 0.00b

24 h

448.63 ± 26.79c

394.49 ± 0.00c

0.78 ± 0.00c

0.54 ± 0.00c

36 h

464.10 ± 0.00bc

394.49 ± 0.00c

0.77 ± 0.00d

0.49 ± 0.00d

48 h

433.16 ± 26.79c

417.69 ± 0.00b

0.76 ± 0.00e

0.48 ± 0.00e

72 h

440.89 ± 23.20bc

371.28 ± 0.00d

0.74 ± 0.00f

0.47 ± 0.00f

  1. Values are means of triplicate samples (± SD). Means not sharing a common letter in a column are significantly different at p < 0.05 as assessed by Duncan’s Multiple Range Test
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BMC Pediatrics

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