Table 2. Characteristics and chemical composition of fermented and non-fermented snack foods

Items Non-fermented snack Fermented snack
pH 6.28 4.76
Lactic acid (mg/g) 0.33 6.62
Ammonia (g/L) 0.18 0.46
Moisture (%) 65.1 64.5
Crude protein (%) 13.9 14.1
Ether extracts (%) 11.7 11.9
Crude ash (%) 2.0 1.8
Ca (%) 0.1 0.1
P (%) 0.2 0.2
K (%) 0.3 0.3
Na (%) 0.1 0.1
Mg (ppm) 202.4 191.5
Fe (ppm) 1.4 2.0
Cu (ppm) 1.2 1.2
Zn (ppm) 7.9 7.4
Cholesterol (mg/100 g) 42.7 46.5
Energy (kJ/g) 9.5 10.2