Effect of processing method on the mineral content of Nigerian fermented maize infant complementary food – Akamu

The calcium, potassium, magnesium, sodium, phosphorus, sulphur, copper, iron, manganese and zinc content of Nigerian traditionally fermented maize food (akamu) against ground whole maize slurries fermented with Lactobacillus plantarum strains were evaluated using Inductively Coupled Plasma Optical Emission Spectrometer (ICP-OES). The mineral content of the traditional akamu samples varied significantly (p 73, 2044, 727, 284, 765 and 16 mg kg−1 respectively) levels in the fermented ground whole maize slurries were significantly (p