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Abstract
The chemical composition of sekete beer and the maize used in its preparation are reported. Apart from calcium, decreases in the values of phosphorus, magnesium, potassium and sodium were observed in the beer. Riboflavin and niacin contents increased at the end of fermentation while thiamine decreased slightly. An increase in the moisture, nitrogen and protein contents is reported. The ash and crude fibre contents, however, decreased.
Published Version
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