Appendix 1

Appendix 1: Proximate Parameters of Samples Fermented with Starter Culture (%)

df f Sig.

Ash Content Between Groups 5 570.66 .000

Within Groups 12
Total 17
Crude Protein Between Groups 5 14138.59 .000
Within Groups 12
Total 17
Crude Fat Between Groups 5 219.13 .000
Within Groups 12
Total 17
Crude Fibre Between Groups 5 14.61 .000
Within Groups 12
Total 17
Moisture Content Between Groups 5 54544.21 .000
Within Groups 12
Total 17
Carbohydrate Between Groups 5 34087.51 .000
Within Groups 12
Total 17
Source: Author’s Analysis, 2024.
 Appendix 2

Appendix 2: Phytochemical Parameters of Samples Fermented with Starter Culture (mg/100)

df f Sig.

Alkaloids Between Groups 5 1670.773 .000

Within Groups 12
Total 17
Flavonoids Between Groups 5 6544.333 .000
Within Groups 12
Total 17
Saponnins Between Groups 5 286.082 .000
Within Groups 12
Total 17
Tannins Between Groups 5 1087.273 .000
Within Groups 12
Total 17
Oxalate Between Groups 5 444.500 .000
Within Groups 12
Total 17
Source: Author’s Analysis, 2024
 Appendix 3

Appendix 3: Physicochemical Parameters of Samples Fermented with Starter Culture (%)/(mpas)

df F Sig.

pH Between Groups 5 635.107 .000

Within Groups 12
Total 17
MNSF Between Groups 5 2555.376 .000
Within Groups 12
Total 17
TA Between Groups 5 15914.400 .000
Within Groups 12
Total 17
TSS Between Groups 5 4160.976 .000
Within Groups 12
Total 17
Viscosity Between Groups 5 1981251.778 .000
Within Groups 12
Total 17
Source: Author’s Analysis, 2024
 Appendix 4

Appendix 4: Mineral Parameters of Samples Fermented with Starter Culture (mg/100)

df f Sig.

Ca Between Groups 5 11644.659 .000

Within Groups 12
Total 17
K Between Groups 5 10904.000 .000
Within Groups 12
Total 17
Mg Between Groups 5 5466.000 .000
Within Groups 12
Total 17

Phosphorus Between Groups 5 1593773.095 .000

Within Groups 12
Total 17

Sulphur Between Groups 5 283.800 .000

Within Groups 12
Total 17
Source: Author’s Analysis, 2024
 Appendix 5

Appendix5: Vitamins Parameters of Samples Fermented with Starter Culture (ug/100)/(mg/100)

df f Sig.

Vitamin A Between Groups 5 2928.975 .000

Within Groups 12
Total 17
Vitamin B1 Between Groups 5 243.510 .000
Within Groups 12
Total 17
Vitamin B2 Between Groups 5 288.000 .000
Within Groups 12
Total 17
Vitamin C Between Groups 5 1679.600 .000
Within Groups 12
Total 17
Vitamin E Between Groups 5 5510.040 .000
Within Groups 12
Total 17
Source: Author’s Analysis, 2024
 Appendix 6

Appendix6: Microbial Parameters of Samples Fermented with Starter Culture(cfu/m)

df f Sig.

TVC Between Groups 5 4.038 .022

Within Groups 12
Total 17
Source: Author’s Analysis, 2024
 Appendix 7

Appendix7: Proximate Parameters of Samples Fermented with Millet Steep Culture (%)
df f Sig.
Ash Content Between Groups 5 3.49 .035
Within Groups 12
Total 17
Crude Protein Between Groups 5 39223.22 .000
Within Groups 12
Total 17
Crude Fat Between Groups 5 5545.47 .000
Within Groups 12
Total 17
Crude Fibre Between Groups 5 73.89 .000
Within Groups 12
Total 17
Moisture Content Between Groups 5 171168.10 .000
Within Groups 12
Total 17
Carbohydrate Between Groups 5 68443.70 .000
Within Groups 12
Total 17
Source: Author’s Analysis, 2024
 Appendix 8

Appendix8: Phytochemical Parameters of Samples Fermented with Millet Steep Culture (mg/100)
df f Sig.

Alkaloids Between Groups 5 2250.182 .000

Within Groups 12
Total 17
Flavonoids Between Groups 5 1923.885 .000
Within Groups 12
Total 17
Saponnins Between Groups 5 126.821 .000
Within Groups 12
Total 17
Tannins Between Groups 5 639.645 .000
Within Groups 12
Total 17
Oxalate Between Groups 5 188.900 .000
Within Groups 12
Total 17
Source: Author’s Analysis, 2024
 Appendix 9

Appendix9: Physicochemical Parameters of Samples Fermented with Millet Steep Culture (%)
df f Sig.

pH Between Groups 5 3491.000 .000

Within Groups 12
Total 17

MNSF Between Groups 5 2480.583 .000

Within Groups 12
Total 17

TA Between Groups 5 18172.800 .000

Within Groups 12
Total 17

TSS Between Groups 5 4864914.900 .000

Within Groups 12
Total 17

Viscosity Between Groups 5 1137969.729 .000

Within Groups 12
Total 17
Source: Author’s Analysis, 2024
 Appendix 10

Appendix10: Mineral Parameters of Samples Fermented with Millet Steep Culture(mg/100)

df f Sig.
Ca Between Groups 5 8749121.300 .000
Within Groups 12
Total 17
K Between Groups 5 20415.200 .000
Within Groups 12
Total 17
Mg Between Groups 5 10637.600 .000
Within Groups 12
Total 17
Phosphorus Between Groups 5 3148326.472 .000
Within Groups 12
Total 17
Sulphur Between Groups 5 2.085 .138
Within Groups 12
Total 17
Source: Author’s Analysis, 2024
 Appendix 11

Appendix11: Vitamins Parameters of Samples Fermented with Millet Steep Culture(ug/100)/ (mg/100)
df f Sig.

Vitamin A Between Groups 5 54314.900 .000

Within Groups 12
Total 17
Vitamin B1 Between Groups 5 35.404 .000
Within Groups 12
Total 17
Vitamin B2 Between Groups 5 6.741 .003
Within Groups 12
Total 17
Vitamin C Between Groups 5 594.162 .000
Within Groups 12
Total 17
Vitamin E Between Groups 5 4013.300 .000
Within Groups 12
Total 17
Source: Author’s Analysis, 2024
 Appendix 12

Appendix12: Microbial Parameters of Samples Fermented with Millet Steep Culture (cfu/m)
df f Sig.
TVC Between Groups 5 117.564 .000
Within Groups 12
Total 17
Source: Author’s Analysis, 2024
 Appendix 13

Appendix13: Proximate Parameters of Dano Yoghurt Fermented with Starter Culture and Millet Steep Culture (%)
Levene's Test for Equality
of Variances
f Sig. t Sig. (2-tailed) Mean Difference

Ash .032 .866 14.744 .000 .33333

Equal variances assumed
Content
Equal variances not 14.744 .000 .33333
assumed
Crude .681 .456 21.780 .000 .42333
Equal variances assumed
Protein
Equal variances not 21.780 .000 .42333
assumed
Crude Fat Equal variances assumed .000 1.000 42.866 .000 .35000
Equal variances not 42.866 .000 .35000
assumed
Crude 3.208 .148 .172 .872 .01000
Equal variances assumed
Fibre
Equal variances not .172 .879 .01000
assumed
Moisture 2.303 .204 -67.602 .000 -3.98667
Equal variances assumed
Content
Equal variances not -67.602 .000 -3.98667
assumed
Carbo Equal variances assumed 7.692 .050 92.309 .000 2.87000
 Appendix 14

hydrate
Equal variances not 92.309 .000 2.87000
assumed
Source: Author’s Analysis, 2024
 Appendix 15

Appendix14: Phytochemical Parameters of Dano Yoghurt Fermented Starter Culture and Millet Steep Culture(mg/100)
Levene's Test for
Equality of Variances

f Sig. t df Sig. (2- Mean Difference

tailed)

Equal variances .000 1.000 4.899 4 .008 .04000

Alkaloids
assumed
Equal variances not 4.899 4.000 .008 .04000
assumed
Equal variances .000 1.000 6.124 4 .004 .05000
Flavonoids
assumed
Equal variances not 6.124 4.000 .004 .05000
assumed
Equal variances .727 .442 4.427 4 .011 .04667
Saponnins
assumed
Equal variances not 4.427 3.448 .016 .04667
assumed
Equal variances .000 1.000 6.124 4 .004 .05000
Tannins
assumed
6.124 4.000 .004 .05000
Equal variances not
assumed
Equal variances .000 1.000 3.674 4 .021 .03000
Oxalate
assumed
Equal variances not 3.674 4.000 .021 .03000
assumed
Source: Author’s Analysis, 2024
 Appendix 16

Appendix15: Physicochemical Parameters of Dano Yoghurt Fermented with Starter Culture and Millet Steep Culture
(%)/(mpas)
Levene's Test for
Equality of
Variances
f Sig. t df Sig. (2- Mean Difference
tailed)

Equal variances .000 1.000 -24.495 4 .000 -.20000

pH
assumed
Equal variances not -24.495 4.000 .000 -.20000
assumed
Equal variances 2.991 .159 13.880 4 .000 .80667
MSNF
assumed
Equal variances not 13.880 2.053 .005 .80667
assumed
Equal variances .000 1.000 85.732 4 .000 .70000
T.A
assumed
Equal variances not 85.732 4.000 .000 .70000
assumed
Equal variances 3.208 .148 63.940 4 .000 3.71000
TSS
assumed
Equal variances not 63.940 2.040 .000 3.71000
assumed
Equal variances 5.565 .078 97.583 4 .000 1.89667
Viscosity
assumed
Equal variances not 97.583 2.384 .000 1.89667
assumed
Source: Author’s Analysis, 2024
 Appendix 17

Appendix16: Mineral Parameters of Dano Yoghurt Fermented Starter and Millet Steep Culture(mg/100)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2- Mean Difference
tailed)

Equal variances 3.208 .148 -696.620 4 .000 -40.42000

Calcium
assumed
Equal variances not -696.620 2.040 .000 -40.42000
assumed
.000 1.000 132.272 4 .000 1.08000
Equal variances
Potassium
assumed
Equal variances not 132.272 4.000 .000 1.08000
assumed
Equal variances .000 1.000 23.270 4 .000 .19000
Magnesium
assumed
Equal variances not 23.270 4.000 .000 .19000
assumed
Equal variances 3.208 .148 .862 4 .437 .05000
Phosphorus
assumed
Equal variances not .862 2.040 .478 .05000
assumed
Equal variances .000 1.000 6.124 4 .004 .05000
Sulphur
assumed
Equal variances not 6.124 4.000 .004 .05000
assumed
Source: Author’s Analysis, 2024
 Appendix 18

Appendix17: Vitamin Parameters of Dano Yoghurt Fermented with Starter Culture and Millet Steep Culture(ug/100)
(mg/100)
Levene's Test for
Equality of
Variances
f Sig. t df Sig. (2- Mean Difference
tailed)

Vitamin A Equal variances assumed .000 1.000 48.990 4 .000 .40000

Equal variances not 48.990 4.000 .000 .40000
assumed
Vitamin .000 1.000 1.225 4 .288 .10000
Equal variances assumed
B1
Equal variances not 1.225 4.000 .288 .10000
assumed
Vitamin .000 1.000 6.124 4 .004 .05000
Equal variances assumed
B2
Equal variances not 6.124 4.000 .004 .05000
assumed
Vitamin C Equal variances assumed .000 1.000 35.518 4 .000 2.90000
Equal variances not 35.518 4.000 .000 2.90000
assumed
Vitamin E Equal variances assumed .000 1.000 37.967 4 .000 .31000
Equal variances not 37.967 4.000 .000 .31000
assumed
Source: Author’s Analysis, 2024
 Appendix 19

Appendix18: Microbial Parameters of Dano Yoghurt Fermented with Starter Culture and Millet Steep Culture
Levene's Test for
Equality of Variances

Sig. t df Sig. (2- Mean Difference

tailed)

Equal variances .308 .609 -7.181 4 .002 -.0006333

TVC
assumed
-7.181 3.920 .002 -.0006333
Equal variances
not assumed

Source: Author’s Analysis, 2024

 Appendix 20

Appendix19: Sensory Parameters of Samples Fermented with commercial Starter Culture (%)
df f Sig.
Aroma Between Groups 5 1641.891 .000
Within Groups 12
Total 17
Appearance Between Groups 5 41.113 .000
Within Groups 12
Total 17
Texture Between Groups 5 287.185 .000
Within Groups 12
Total 17
Taste Between Groups 5 1410.800 .000
Within Groups 12
Total 17
Overall
Between Groups 5 3647.983 .000
Acceptance
Within Groups 12
Total 17
Source: Author’s Analysis, 2024
 Appendix 21

Appendix20: Sensory Parameters of Samples Fermented with Millet Steep Culture (%)
df f Sig.
Aroma Between Groups 5 14032.800 .000
Within Groups 12
Total 17
Appearance Between Groups 5 80.958 .000
Within Groups 12
Total 17
Texture Between Groups 5 339.580 .000
Within Groups 12
Total 17
Taste Between Groups 5 792.523 .000
Within Groups 12
Total 17
Overall Acceptance Between Groups 5 16263.763 .000
Within Groups 12
Total 17
Source: Author’s Analysis, 2024
 Appendix 22

Appendix21: Variation in Soyabean with Starter Culture and compared to Commercial Hollandia Yoghurt (%)
Levene's Test for
Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances .032 .866 -21.379 4 .000 -.48333

Ash Content
assumed
Equal variances not -21.379 3.883 .000 -.48333
assumed
Equal variances 1.923 .238 110.225 4 .000 1.72333
Crude Protein
assumed
Equal variances not 110.225 2.616 .000 1.72333
assumed
Equal variances 2.560 .185 95.026 4 .000 2.00333
Crude Fat
assumed
Equal variances not 95.026 2.322 .000 2.00333
assumed
Equal variances 10.811 .030 -.857 4 .440 -.03333
Crude Fibre
assumed
Equal variances not -.857 2.090 .478 -.03333
assumed
Equal variances .000 1.000 562.158 4 .000 4.59000
Moisture Content
assumed
Equal variances not 562.158 4.000 .000 4.59000
assumed
Equal variances .727 .442 -735.862 4 .000 -7.75667
Carbohydrate
assumed
Equal variances not -735.862 3.448 .000 -7.75667
assumed
 Appendix 23

Source: Author’s Analysis, 2024

Appendix22: Variation in Soyabean with Starter Culture and compared to Commercial Hollandia Yoghurt(mg/100)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2- Mean Difference
tailed)

Equal variances 2.738 .173 -14.668 4 .000 -.85667

Alkaloids
assumed
Equal variances not -14.668 2.093 .004 -.85667
assumed
Equal variances .727 .442 -194.796 4 .000 -2.05333
Flavonoids
assumed
Equal variances not -194.796 3.448 .000 -2.05333
assumed
Equal variances .000 1.000 -71.035 4 .000 -.58000
Saponnins
assumed
Equal variances not -71.035 4.000 .000 -.58000
assumed
Equal variances .000 1.000 -93.081 4 .000 -.76000
Tannins
assumed
Equal variances not -93.081 4.000 .000 -.76000
assumed
Equal variances .000 1.000 -46.540 4 .000 -.38000
Oxalate
assumed
Equal variances not -46.540 4.000 .000 -.38000
assumed
Source: Author’s Analysis, 2024
 Appendix 24

Appendix23. Variation in Soyabean with Starter Culture and compared to Commercial Hollandia Yoghurt(%)(mpas)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean
Difference

Equal variances 3.208 .148 -34.297 4 .000 -1.99000

pH
assumed
Equal variances not -34.297 2.040 .001 -1.99000
assumed
Equal variances 1.923 .238 -367.984 4 .000 -5.75333
MNSF
assumed
Equal variances not -367.984 2.616 .000 -5.75333
assumed
Equal variances 3.208 .148 22.060 4 .000 1.28000
T.A
assumed
Equal variances not 22.060 2.040 .002 1.28000
assumed
Equal variances 3.208 .148 -95.996 4 .000 -5.57000
T.S.S
assumed
Equal variances not -95.996 2.040 .000 -5.57000
assumed
Equal variances 3.208 .148 -2747.360 4 .000 -159.41000
Viscosity
assumed
Equal variances not -2747.360 2.040 .000 -159.41000
assumed
Source: Author’s Analysis, 2024
 Appendix 25

Appendix24 Variation in Soyabean with Starter Culture and compared to Commercial Hollandia Yoghurt(mg/100)

Levene's Test for Equality

of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 3.208 .148 -82.381 4 .000 -4.78000

Ca
assumed
Equal variances not -82.381 2.040 .000 -4.78000
assumed
Equal variances .000 1.000 -105.328 4 .000 -.86000
K
assumed
Equal variances not -105.328 4.000 .000 -.86000
assumed
Equal variances .000 1.000 139.621 4 .000 1.14000
Mg
assumed
Equal variances not 139.621 4.000 .000 1.14000
assumed
Equal variances 14.297 .019 -1418.937 4 .000 -142.13000
P
assumed
Equal variances not -1418.937 2.013 .000 -142.13000
assumed
Equal variances 4.000 .116 15.588 4 .000 .09000
S
assumed
Equal variances not 15.588 2.000 .004 .09000
assumed
Source: Author’s Analysis, 2024
 Appendix 26

Appendix25. Variation in Soyabean with Starter Culture and compared to Commercial Hollandia Yoghurt(mg/100)
Levene's Test for
Equality of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Vit. A Equal variances assumed 7.921 .048 -181.347 4 .000 -7.20333

Equal variances not -181.347 2.086 .000 -7.20333
assumed
Vit.B1 Equal variances assumed 3.208 .148 20.164 4 .000 1.17000
Equal variances not 20.164 2.040 .002 1.17000
assumed
Vit.B2 Equal variances assumed .000 1.000 4.899 4 .008 .04000
Equal variances not 4.899 4.000 .008 .04000
assumed
Vit.C Equal variances assumed 3.208 .148 58.770 4 .000 3.41000
Equal variances not 58.770 2.040 .000 3.41000
assumed
Vit. E Equal variances assumed .000 1.000 85.732 4 .000 .70000
Equal variances not 85.732 4.000 .000 .70000
assumed
Source: Author’s Analysis, 2024
 Appendix 27

Appendix26. Variation in Soyabean with Starter Culture and compared to Commercial Hollandia Yoghurt(cfu/ml)

Levene's Test for

Equality of Variances
f Sig. t df Sig. (2- Mean Difference
tailed)
Equal variances .000 1.000 -51.439 4 .000 -.0042000
TVC
assumed
Equal variances not -51.439 4.000 .000 -.0042000
assumed
Source: Author’s Analysis, 2024
 Appendix 28

Appendix27. Variation in Soyabean with Millet Steep and compared to Commercial Hollandia Yoghurt(mg/100)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances .032 .866 -20.494 4 .000 -.46333

Ash Content
assumed
Equal variances not -20.494 3.883 .000 -.46333
assumed
Crude Equal variances .000 1.000 -55.114 4 .000 -.45000
Protein assumed
Equal variances not -55.114 4.000 .000 -.45000
assumed
Crude Equal variances 1.457 .294 15.743 4 .000 .96333
Fat assumed
Equal variances not 15.743 2.486 .001 .96333
assumed
Equal variances 10.811 .030 -.857 4 .440 -.03333
Crude Fibre
assumed
Equal variances not -.857 2.090 .478 -.03333
assumed
Moisture Equal variances .800 .422 546.865 4 .000 7.06000
Content assumed
Equal variances not 546.865 2.941 .000 7.06000
assumed
Carbo Equal variances .000 1.000 -873.243 4 .000 -7.13000
hydrate assumed
Equal variances not -873.243 4.000 .000 -7.13000
assumed
Source: Author’s Analysis, 2024
 Appendix 29

Appendix28. Variation in Soyabean with Millet Steep Culture and compared to Commercial HollandiaYoghurt(mg/100)

Levene's Test for

Equality of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 2.738 .173 -13.983 4 .000 -.81667

Alkaloids
assumed
Equal variances not -13.983 2.093 .004 -.81667
assumed
Equal variances 2.880 .165 -97.171 4 .000 -1.99667
Flavonoids
assumed
Equal variances not -97.171 2.859 .000 -1.99667
assumed
Equal variances .000 1.000 -68.586 4 .000 -.56000
Saponnins
assumed
Equal variances not -68.586 4.000 .000 -.56000
assumed
Equal variances .000 1.000 -99.204 4 .000 -.81000
Tannins
assumed
Equal variances not -99.204 4.000 .000 -.81000
assumed
Equal variances .000 1.000 -45.316 4 .000 -.37000
Oxalate
assumed
Equal variances not -45.316 4.000 .000 -.37000
assumed
Source: Author’s Analysis, 2024
 Appendix 30

Appendix29 Variation in Soyabean with Millet Steep Culture and compared to Commercial Hollandia Yoghurt(mg/100) (mpas)
Levene's Test for
Equality of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

.000 1.000 -232.702 4 .000 -1.90000

pH Equal variances assumed

Equal variances not -232.702 4.000 .000 -1.90000

assumed
10.606 .031 -180.217 4 .000 -6.09667
MNSF Equal variances assumed
Equal variances not -180.217 2.120 .000 -6.09667
assumed
T.A Equal variances assumed 3.208 .148 22.060 4 .000 1.28000

Equal variances not 22.060 2.040 .002 1.28000

assumed
TSS Equal variances assumed .000 1.000 3257.821 4 .000 26.60000
Equal variances not 3257.821 4.000 .000 26.60000
assumed
Viscosity Equal variances assumed .000 1.000 -1948.569 4 .000 -159.10000
Equal variances not -1948.569 4.000 .000 -159.10000
assumed
Source: Author’s Analysis, 2024
 Appendix 31

Appendix30 Variation in yoghurts produced from Soyabean with Millet Steep Culture and compared to Commercial Hollandia
Yoghurt(mg/100)

Levene's Test for Equality of

Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 3.208 .148 -162.694 4 .000 -9.44000

Ca
assumed
Equal variances not -162.694 2.040 .000 -9.44000
assumed
Equal variances .000 1.000 -324.557 4 .000 -2.65000
K
assumed
Equal variances not -324.557 4.000 .000 -2.65000
assumed
Equal variances .000 1.000 60.012 4 .000 .49000
Mg
assumed
Equal variances not 60.012 4.000 .000 .49000
assumed
Equal variances 14.297 .019 -1418.937 4 .000 -142.13000
P
assumed
Equal variances not -1418.937 2.013 .000 -142.13000
assumed
Equal variances 15.691 .017 .378 4 .725 .02333
S
assumed
Equal variances not .378 2.000 .742 .02333
assumed
Source: Author’s Analysis, 2024
 Appendix 32

Appendix31 Variation in Soyabean with Millet Steep Culture andcompared to Commercial Hollandia Yoghurt

Levene's Test for

Equality of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 7.921 .048 -187.641 4 .000 -7.45333

Vit. A
assumed
Equal variances not -187.641 2.086 .000 -7.45333
assumed
Equal variances 15.451 .017 1.180 4 .303 .36000
Vit.B1
assumed
Equal variances not 1.180 2.001 .359 .36000
assumed
Equal variances .000 1.000 6.124 4 .004 .05000
Vit.B2
assumed
Equal variances not 6.124 4.000 .004 .05000
assumed
Equal variances 3.208 .148 32.918 4 .000 1.91000
Vit. C
assumed
Equal variances not 32.918 2.040 .001 1.91000
assumed
Equal variances .000 1.000 85.732 4 .000 .70000
Vit.E
assumed
Equal variances not 85.732 4.000 .000 .70000
assumed
Source: Author’s Analysis, 2024
 Appendix 33

Appendix32. Variation in Soyabean with Millet Steep Culture and compared to Commercial Hollandia Yoghurt(cfu/ml)

Levene's Test for

Equality of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances .000 1.000 -51.439 4 .000 -.0042000

TVC
assumed
Equal variances not -51.439 4.000 .000 -.0042000
assumed
Source: Author’s Analysis, 2024
 Appendix 34

Appendix33 Variation in Tigernut with Starter Culture and compared to Commercial Hollandia Yoghurt (%)
Levene's Test for
Equality of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Ash Content Equal variances assumed .032 .866 -21.379 4 .000 -.48333
Equal variances not -21.379 3.883 .000 -.48333
assumed
Crude Protein Equal variances assumed 1.923 .238 110.225 4 .000 1.72333
Equal variances not 110.225 2.616 .000 1.72333
assumed
Crude Fat Equal variances assumed 2.560 .185 95.026 4 .000 2.00333
Equal variances not 95.026 2.322 .000 2.00333
assumed
10.811 .030 -.857 4 .440 -.03333
Crude Fibre Equal variances assumed
Equal variances not -.857 2.090 .478 -.03333
assumed
Moisture .000 1.000 562.158 4 .000 4.59000
Equal variances assumed
Content
Equal variances not 562.158 4.000 .000 4.59000
assumed
Carbo .727 .442 -735.862 4 .000 -7.75667
Equal variances assumed
hydrate
Equal variances not -735.862 3.448 .000 -7.75667
assumed
Source: Author’s Analysis, 2024
 Appendix 35

Appendix34 Variation in Tigernut with Starter Culture and compared to Commercial Hollandia Yoghurt(mg/100)
Levene's Test for Equality
of Variances
f Sig. t df Sig. (2- Mean
tailed) Difference

Equal variances 3.208 .148 -13.443 4 .000 -.78000

Alkaloids
assumed
Equal variances not -13.443 2.040 .005 -.78000
assumed
.082 .789 -137.879 4 .000 -2.00333
Equal variances
Flavonoids
assumed
Equal variances not -137.879 3.741 .000 -2.00333
assumed
Equal variances .727 .442 -54.391 4 .000 -.57333
Saponnins
assumed
Equal variances not -54.391 3.448 .000 -.57333
assumed
Equal variances .727 .442 -72.732 4 .000 -.76667
Tannins
assumed
Equal variances not -72.732 3.448 .000 -.76667
assumed
Equal variances .000 1.000 -45.316 4 .000 -.37000
Oxalate
assumed
Equal variances not -45.316 4.000 .000 -.37000
assumed
Source: Author’s Analysis, 2024
 Appendix 36

Appendix35 Variation in Tigernut with Starter Culture and compared to Commercial Hollandia Yoghurt(%)(mpas)
Levene's Test for
Equality of
Variances
f Sig. t df Sig.(2- Mean Difference
tailed)

3.208 .148 -37.744 4 .000 -2.19000

pH Equal variances assumed
Equal variances not -37.744 2.040 .001 -2.19000
assumed
MNSF Equal variances assumed 3.208 .148 -24.645 4 .000 -1.43000
Equal variances not -24.645 2.040 .001 -1.43000
assumed
T.A Equal variances assumed 3.208 .148 22.750 4 .000 1.32000
Equal variances not 22.750 2.040 .002 1.32000
assumed
T.S.S Equal variances assumed .000 1.000 -298.838 4 .000 -2.44000
Equal variances not -298.838 4.000 .000 -2.44000
assumed
3.208 .148 -2733.572 4 .000 -158.61000
Viscosity Equal variances assumed
Equal variances not -2733.572 2.040 .000 -158.61000
assumed
Source: Author’s Analysis, 2024
 Appendix 37

Appendix36 Variation in Tigernut with Starter Culture and compared to Commercial Hollandia Yoghurt(mg/100)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances .000 1.000 -112.677 4 .000 -9.20000

Ca
assumed
-112.677 4.000 .000 -9.20000
Equal variances not
assumed

Equal variances .000 1.000 -135.947 4 .000 -1.11000

K
assumed
Equal variances not -135.947 4.000 .000 -1.11000
assumed
Mg Equal variances .000 1.000 61.237 4 .000 .50000
assumed
Equal variances not 61.237 4.000 .000 .50000
assumed
Equal variances 2.000 .230 -1229.756 4 .000 -142.00000
P
assumed
Equal variances not -1229.756 3.200 .000 -142.00000
assumed
Equal variances 4.000 .116 29.445 4 .000 .17000
S
assumed
Equal variances not 29.445 2.000 .001 .17000
assumed
Source: Author’s Analysis, 2024
 Appendix 38

Appendix37 Variation in Tigernut with Starter Culture and compared to Commercial Hollandia Yoghurt(ug/100) (mg/100)
Levene's Test for
Equality of Variances

f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 7.921 .048 -181.347 4 .000 -7.20333

Vit. A
assumed
Equal variances not -181.347 2.086 .000 -7.20333
assumed
Equal variances 3.208 .148 20.164 4 .000 1.17000
Vit.B1
assumed
Equal variances not 20.164 2.040 .002 1.17000
assumed
Equal variances .000 1.000 4.899 4 .008 .04000
Vit.B2
assumed
Equal variances not 4.899 4.000 .008 .04000
assumed
Equal variances 3.208 .148 58.770 4 .000 3.41000
Vit.C
assumed
Equal variances not 58.770 2.040 .000 3.41000
assumed
Equal variances .000 1.000 85.732 4 .000 .70000
Vit.E
assumed
Equal variances not 85.732 4.000 .000 .70000
assumed
Source: Author’s Analysis, 2024
 Appendix 39

Appendix38 Variation in Tigernut with Starter Culture and compared to Commercial Hollandia Yoghurt(cfu/ml)
Levene's Test for
Equality of Variances

f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances .000 1.000 -42.866 4 .000 -.0035000

TVC
assumed
-42.866 4.000 .000 -.0035000
Equal variances not
assumed
Source: Author’s Analysis, 2024
 Appendix 40

Appendix39 Variation in Tigernut with Millet Steep and compared to Commercial Hollandia Yoghurt (%)

Levene's Test for

Equality of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Ash Equal variances 3.303 .143 -2.033 4 .112 -.35333

Content assumed
Equal variances not -2.033 2.028 .177 -.35333
assumed
Crude Equal variances .000 1.000 341.704 4 .000 2.79000
Protein assumed
Equal variances not 341.704 4.000 .000 2.79000
assumed
Crude Equal variances 2.560 .185 114.000 4 .000 2.40333
Fat assumed
Equal variances not 114.000 2.322 .000 2.40333
assumed
Crude Equal variances 10.811 .030 4.287 4 .013 .16667
Fibre assumed
Equal variances not 4.287 2.090 .047 .16667
assumed
Moisture Equal variances 1.600 .275 -35.054 4 .000 -.64000
Content assumed
Equal variances not -35.054 2.439 .000 -.64000
assumed
Carbo Equal variances .000 1.000 -488.673 4 .000 -3.99000
hydrate assumed
Equal variances not -488.673 4.000 .000 -3.99000
assumed
 Appendix 41

Source: Author’s Analysis, 2024

Appendix40 Variation in Tigernut with Millet Steep Culture and Commercial Hollandia Yoghurt(mg/100)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 3.208 .148 -13.960 4 .000 -.81000

Alkaloids
assumed
Equal variances not -13.960 2.040 .005 -.81000
assumed
Equal variances .727 .442 -184.361 4 .000 -1.94333
Flavonoids
assumed
Equal variances not -184.361 3.448 .000 -1.94333
assumed
Equal variances .000 1.000 -58.788 4 .000 -.48000
Saponnins
assumed
Equal variances not -58.788 4.000 .000 -.48000
assumed
Equal variances .000 1.000 -94.305 4 .000 -.77000
Tannins
assumed
Equal variances not -94.305 4.000 .000 -.77000
assumed
Equal variances .000 1.000 -48.990 4 .000 -.40000
Oxalate
assumed
Equal variances not -48.990 4.000 .000 -.40000
assumed
Source: Author’s Analysis, 2024
 Appendix 42

Appendix41 Variation in Tigernut with Millet Steep Culture and Commercial Hollandia Yoghurt(%)(mpas)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances .000 1.000 -232.702 4 .000 -1.90000

pH
assumed
Equal variances not -232.702 4.000 .000 -1.90000
assumed
Equal variances 6.750 .060 -22.592 4 .000 -1.99667
MNSF
assumed
Equal variances not -22.592 2.017 .002 -1.99667
assumed
Equal variances 3.208 .148 21.198 4 .000 1.23000
T.A
assumed
Equal variances not 21.198 2.040 .002 1.23000
assumed
Equal variances .000 1.000 -630.744 4 .000 -5.15000
T.S.S
assumed
Equal variances not -630.744 4.000 .000 -5.15000
assumed
Equal variances .000 1.000 -1964.491 4 .000 -160.40000
Viscosity
assumed
Equal variances not -1964.491 4.000 .000 -160.40000
assumed
Source: Author’s Analysis, 2024
 Appendix 43

Appendix42 Variation in Tigernut with Millet Steep Culture and Commercial Hollandia Yoghurt(mg/100)

Levene's Test for Equality

of Variances

f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 3.208 .148 -231.632 4 .000 -13.44000

Ca
assumed
Equal variances not -231.632 2.040 .000 -13.44000
assumed
Equal variances .000 1.000 -249.848 4 .000 -2.04000
K
assumed
Equal variances not -249.848 4.000 .000 -2.04000
assumed
Equal variances .000 1.000 29.394 4 .000 .24000
Mg
assumed
Equal variances not 29.394 4.000 .000 .24000
assumed
Equal variances 14.297 .019 -1418.138 4 .000 -142.05000
P
assumed
Equal variances not -1418.138 2.013 .000 -142.05000
assumed
Equal variances 4.000 .116 22.517 4 .000 .13000
S
assumed
Equal variances not 22.517 2.000 .002 .13000
assumed
Source: Author’s Analysis, 2024
 Appendix 44

Appendix43 Variation in Tigernut with Millet Steep Culture and Commercial Hollandia Yoghurt(mg/100)

Levene's Test for

Equality of Variances
f Sig. t df Sig.(2-tailed) Mean Difference

Equal variances 7.921 .048 -178.830 4 .000 -7.10333

Vit. A
assumed
Equal variances not -178.830 2.086 .000 -7.10333
assumed
Equal variances .000 1.000 178.813 4 .000 1.46000
Vit.B1
assumed
Equal variances not 178.813 4.000 .000 1.46000
assumed
Equal variances 3.208 .148 1.206 4 .294 .07000
Vit.B2
assumed
Equal variances not 1.206 2.040 .349 .07000
assumed
Equal variances .000 1.000 551.135 4 .000 4.50000
Vit.C
assumed
Equal variances not 551.135 4.000 .000 4.50000
assumed
Equal variances .000 1.000 97.980 4 .000 .80000
Vit.E
assumed
Equal variances not 97.980 4.000 .000 .80000
assumed
 Appendix 45

Source: Author’s Analysis, 2024

Appendix44 Variation in Tigernut with Millet Steep Culture and Commercial Hollandia Yoghurt(cfu/ml)

Levene's Test for

Equality of
Variances

f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances .727 .442 -28.777 4 .000 -.0030333

TVC
assumed
Equal variances not -28.777 3.448 .000 -.0030333
assumed
Source: Author’s Analysis, 2024
 Appendix 46

Appendix45 Variation in Bambara Nut with Starter Culture and Commercial Hollandia Yoghurt (%)
Levene's Test for Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean
Difference

Ash Equal variances .032 .866 .737 4 .502 .01667

Content assumed
Equal variances not .737 3.883 .503 .01667
assumed
Crude Equal variances 1.600 .275 155.005 4 .000 2.83000
Protein assumed
Equal variances not 155.005 2.439 .000 2.83000
assumed
Crude Equal variances 2.560 .185 121.115 4 .000 2.55333
Fat assumed
Equal variances not 121.115 2.322 .000 2.55333
assumed
Crude Equal variances 8.526 .043 4.057 4 .015 .16000
Fibre assumed
Equal variances not 4.057 2.210 .047 .16000
assumed
Moisture Equal variances .000 1.000 -104.103 4 .000 -.85000
Content assumed
Equal variances not -104.103 4.000 .000 -.85000
assumed
Carbo Equal variances .000 1.000 -560.933 4 .000 -4.58000
hydrate assumed
 Appendix 47

Equal variances not -560.933 4.000 .000 -4.58000

assumed
Source: Author’s Analysis, 2024

Appendix46 Variation in Bambara Nut with Starter Culture and Commercial Hollandia Yoghurt(mg/100)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 3.208 .148 -14.132 4 .000 -.82000

Alkaloids
assumed
Equal variances not -14.132 2.040 .005 -.82000
assumed
Equal variances .727 .442 -189.104 4 .000 -1.99333
Flavonoids
assumed
Equal variances not -189.104 3.448 .000 -1.99333
assumed
Equal variances .000 1.000 -62.462 4 .000 -.51000
Saponnins
assumed
Equal variances not -62.462 4.000 .000 -.51000
assumed
Equal variances .000 1.000 -93.081 4 .000 -.76000
Tannins
assumed
Equal variances not -93.081 4.000 .000 -.76000
assumed
 Appendix 48

.000 1.000 -46.540 4 .000 -.38000

Equal variances
Oxalate
assumed
Equal variances not -46.540 4.000 .000 -.38000
assumed
Source: Author’s Analysis, 2024

Appendix47 Variation in Bambara Nut with Starter Culture and Commercial Hollandia Yoghurt (%)(mpas)

Levene's Test
for Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 3.208 .148 -36.020 4 .000 -2.09000

pH
assumed
Equal variances not -36.020 2.040 .001 -2.09000
assumed
Equal variances 3.208 .148 -34.986 4 .000 -2.03000
MNSF
assumed
Equal variances not -34.986 2.040 .001 -2.03000
assumed
Equal variances 3.208 .148 22.750 4 .000 1.32000
T.A
assumed
Equal variances not 22.750 2.040 .002 1.32000
assumed
Equal variances 3.208 .148 -37.399 4 .000 -2.17000
T.S.S
assumed
Equal variances not -37.399 2.040 .001 -2.17000
assumed
Viscosity Equal variances 3.208 .148 -2768.041 4 .000 -160.61000
 Appendix 49

assumed
Equal variances not -2768.041 2.040 .000 -160.61000
assumed
Source: Author’s Analysis, 2024

Appendix48. Variation in Bambara Nut with Starter Culture and Commercial Hollandia Yoghurt(mg/100)

Levene's Test for Equality

of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances .000 1.000 -112.677 4 .000 -9.20000

Ca
assumed
Equal variances not -112.677 4.000 .000 -9.20000
assumed
Equal variances .000 1.000 -135.947 4 .000 -1.11000
K
assumed
Equal variances not -135.947 4.000 .000 -1.11000
assumed
Equal variances .000 1.000 61.237 4 .000 .50000
Mg
assumed
Equal variances not 61.237 4.000 .000 .50000
assumed
Equal variances 2.000 .230 -1229.756 4 .000 -142.00000
P
assumed
Equal variances not -1229.756 3.200 .000 -142.00000
assumed
 Appendix 50

Equal variances 4.000 .116 29.445 4 .000 .17000

S
assumed
Equal variances not 29.445 2.000 .001 .17000
assumed
Source: Author’s Analysis, 2024

Appendix49. Variation in Bambara Nut with Starter Culture and Commercial Hollandia Yoghurt (mg/100)
C
Levene's Test for
Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 6.291 .066 -181.991 4 .000 -7.33000

Vit. A
assumed
Equal variances not -181.991 2.201 .000 -7.33000
assumed
Equal variances 3.208 .148 25.335 4 .000 1.47000
Vit.B1
assumed
Equal variances not 25.335 2.040 .001 1.47000
assumed
Equal variances .000 1.000 12.247 4 .000 .10000
Vit.B2
assumed
Equal variances not 12.247 4.000 .000 .10000
assumed
Equal variances 3.208 .148 50.153 4 .000 2.91000
Vit.C
assumed
 Appendix 51

Equal variances not 50.153 2.040 .000 2.91000

assumed
Equal variances .000 1.000 79.608 4 .000 .65000
Vit.E
assumed
Equal variances not 79.608 4.000 .000 .65000
assumed
Source: Author’s Analysis, 2024

Appendix50 Variation in Bambara Nut with Starter Culture and Commercial Hollandia Yoghurt (cfu/ml)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances .000 1.000 -48.990 4 .000 -.0040000

TVC
assumed
Equal variances not -48.990 4.000 .000 -.0040000
assumed
Source: Author’s Analysis, 2024
 Appendix 52

Appendix51 Variation in Bambara Nut with Starter Culture and Commercial Hollandia Yoghurt (%)

Levene's Test for

Equality of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Ash Equal variances .032 .866 .737 4 .502 .01667

Content assumed
Equal variances not .737 3.883 .503 .01667
assumed
Crude Equal variances 1.600 .275 155.005 4 .000 2.83000
Protein assumed
Equal variances not 155.005 2.439 .000 2.83000
assumed
Crude Equal variances 2.560 .185 121.115 4 .000 2.55333
Fat assumed
Equal variances not 121.115 2.322 .000 2.55333
assumed
Equal variances 8.526 .043 4.057 4 .015 .16000
Crude Fibre
assumed
Equal variances not 4.057 2.210 .047 .16000
 Appendix 53

assumed
Moisture Equal variances .000 1.000 -104.103 4 .000 -.85000
Content assumed
Equal variances not -104.103 4.000 .000 -.85000
assumed
Carbo Equal variances .000 1.000 -560.933 4 .000 -4.58000
hydrate assumed
Equal variances not -560.933 4.000 .000 -4.58000
assumed

Source: Author’s Analysis, 2024

Appendix52 Variation in yoghurts produced from Bambara with Millet Steep Culture and Commercial Hollandia Yoghurt(mg/100)
Levene's Test for
Equality of Variances

f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 3.208 .148 -1.896 4 .131 -.11000

Alkaloids
assumed
Equal variances not -1.896 2.040 .196 -.11000
assumed
Equal variances .000 1.000 -160.357 4 .000 -2.00000
Flavonoids
assumed
Equal variances not -160.357 4.000 .000 -2.00000
assumed
Equal variances 1.923 .238 -32.833 4 .000 -.51333
Saponnins
assumed
Equal variances not -32.833 2.616 .000 -.51333
assumed
 Appendix 54

Equal variances .000 1.000 -97.980 4 .000 -.80000

Tannins
assumed
Equal variances not -97.980 4.000 .000 -.80000
assumed
Equal variances .000 1.000 -45.316 4 .000 -.37000
Oxalate
assumed
Equal variances not -45.316 4.000 .000 -.37000
assumed
Source: Author’s Analysis, 2024
Appendix53 Variation in Bambara with Millet Steep Culture and Commercial Hollandia Yoghurt (%)/(mpas)
Levene's Test for
Equality of Variances

f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances .000 1.000 -232.702 4 .000 -1.90000

pH
assumed
Equal variances not -232.702 4.000 .000 -1.90000
assumed
Equal variances 3.208 .148 -88.413 4 .000 -5.13000
MNSF
assumed
Equal variances not -88.413 2.040 .000 -5.13000
assumed
Equal variances 3.208 .148 22.233 4 .000 1.29000
T.A
assumed
Equal variances not 22.233 2.040 .002 1.29000
assumed
T.S.S Equal variances .000 1.000 -641.766 4 .000 -5.24000
 Appendix 55

assumed
Equal variances not -641.766 4.000 .000 -5.24000
assumed
Equal variances .691 .453 -2506.730 4 .000 -161.37667
Viscosity
assumed
Equal variances not -2506.730 2.919 .000 -161.37667
assumed
Source: Author’s Analysis, 2024
Appendix54 Variation in Bambara with Millet Steep Culture and Commercial Hollandia Yoghurt(mg/100)

Levene's Test for

Equality of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Ca Equal variances assumed 3.208 .148 -196.991 4 .000 -11.43000

Equal variances not -196.991 2.040 .000 -11.43000
assumed
.000 1.000 -30.619 4 .000 -.25000
K Equal variances assumed
Equal variances not -30.619 4.000 .000 -.25000
assumed
.000 1.000 157.992 4 .000 1.29000
Mg Equal variances assumed
Equal variances not 157.992 4.000 .000 1.29000
assumed
P Equal variances assumed 14.297 .019 -1418.538 4 .000 -142.09000
 Appendix 56

Equal variances not -1418.538 2.013 .000 -142.09000

assumed
S Equal variances assumed 4.000 .116 15.588 4 .000 .09000
Equal variances not 15.588 2.000 .004 .09000
assumed
Source: Author’s Analysis, 2024

Appendix55 Variation in Bambara with Millet Steep Culture and Commercial Hollandia Yoghurt(ug/100) (mg/100)
Levene's Test for
Equality of Variances

f Sig. df Sig. (2-tailed) Mean Difference

Equal variances 7.921 .048 -183.613 4 .000 -7.29333

Vit. A
assumed
Equal variances not -183.613 2.086 .000 -7.29333
assumed
Equal variances .000 1.000 166.565 4 .000 1.36000
Vit.B1
assumed
Equal variances not 166.565 4.000 .000 1.36000
assumed
Equal variances 3.208 .148 1.206 4 .294 .07000
Vit.B2
assumed
Equal variances not 1.206 2.040 .349 .07000
assumed
Vit.C Equal variances .000 1.000 183.712 4 .000 1.50000
 Appendix 57

assumed
Equal variances not 183.712 4.000 .000 1.50000
assumed
Equal variances .000 1.000 88.182 4 .000 .72000
Vit.E
assumed
Equal variances not 88.182 4.000 .000 .72000
assumed
Source: Author’s Analysis, 2024

Appendix56. Variation in Bambara with Millet Steep Culture and Commercial Hollandia Yoghurt(cfu/ml)

Levene's Test for

Equality of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

.000 1.000 -39.192 4 .000 -.0032000

Equal variances
TVC
assumed

Equal variances not -39.192 4.000 .000 -.0032000

assumed
Source: Author’s Analysis, 2024
 Appendix 58

Appendix57 Variation in Black bean with Starter Culture and Commercial Hollandia Yoghurt (%)

Levene's Test for

Equality of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Ash Equal variances .032 .866 -20.494 4 .000 -.46333

Content assumed
Equal variances not -20.494 3.883 .000 -.46333
assumed
Crude Equal variances 1.923 .238 -36.884 4 .000 -.57667
Protein assumed
Equal variances not -36.884 2.616 .000 -.57667
assumed
Equal variances 2.560 .185 -23.559 4 .000 -.49667
Crude Fat
assumed
Equal variances not -23.559 2.322 .001 -.49667
assumed
Crude Equal variances 10.811 .030 -.343 4 .749 -.01333
 Appendix 59

Fibre (%) assumed

Equal variances not -.343 2.090 .763 -.01333
assumed
Moisture Equal variances .000 1.000 676.059 4 .000 5.52000
Content assumed
Equal variances not 676.059 4.000 .000 5.52000
assumed
Carbo Equal variances .000 1.000 -471.527 4 .000 -3.85000
hydrate assumed
Equal variances not -471.527 4.000 .000 -3.85000
assumed
Source: Author’s Analysis, 2024
Appendix58 Variation in Black bean with Starter Culture and Commercial Hollandia Yoghurt(mg/100)

Levene's Test for

Equality of Variances
f Sig. t df Sig.(2-tailed) Mean Difference

Equal variances 3.208 .148 -5.343 4 .006 -.31000

Alkaloids
assumed
Equal variances -5.343 2.040 .032 -.31000
not assumed
Equal variances .727 .442 -94.236 4 .000 -.99333
Flavonoids
assumed
Equal variances -94.236 3.448 .000 -.99333
not assumed
Equal variances .000 1.000 -36.742 4 .000 -.30000
Saponnins
assumed
 Appendix 60

Equal variances -36.742 4.000 .000 -.30000

not assumed
Equal variances .000 1.000 -36.742 4 .000 -.30000
Tannins
assumed
Equal variances -36.742 4.000 .000 -.30000
not assumed
Equal variances .000 1.000 -24.495 4 .000 -.20000
Oxalate
assumed
Equal variances -24.495 4.000 .000 -.20000
not assumed
Source: Author’s Analysis, 2024
 Appendix 61

Appendix59 Variation in Black bean with Starter Culture and Commercial Hollandia Yoghurt(%)(mpas)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean Difference

pH Equal variances .000 1.000 -12.247 4 .000 -.10000

assumed
Equal variances -12.247 4.000 .000 -.10000
not assumed
MNSF Equal variances .000 1.000 -613.597 4 .000 -5.01000
assumed
Equal variances -613.597 4.000 .000 -5.01000
not assumed
T.A Equal variances 3.208 .148 -1.896 4 .131 -.11000
assumed
Equal variances -1.896 2.040 .196 -.11000
not assumed
T.S.S Equal variances .000 1.000 -471.527 4 .000 -3.85000
assumed
Equal variances -471.527 4.000 .000 -3.85000
not assumed
Viscosity Equal variances .000 1.000 -857.321 4 .000 -70.00000
assumed
Equal variances -857.321 4.000 .000 -70.00000
not assumed
Source: Author’s Analysis, 2024
 Appendix 62

Appendix60 Variation in Black bean with Starter Culture and Commercial Hollandia Yoghurt(mg/100)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 3.208 .148 -24.818 4 .000 -1.44000

Ca
assumed
Equal variances not -24.818 2.040 .001 -1.44000
assumed
Equal variances .000 1.000 -56.338 4 .000 -.46000
K
assumed
Equal variances not -56.338 4.000 .000 -.46000
assumed
Equal variances .000 1.000 53.889 4 .000 .44000
Mg
assumed
Equal variances not 53.889 4.000 .000 .44000
assumed
Equal variances 2.000 .230 -363.731 4 .000 -42.00000
P
assumed
Equal variances not -363.731 3.200 .000 -42.00000
assumed
Equal variances
S
assumed
Equal variances not
assumed
Source: Author’s Analysis, 2024
 Appendix 63

Appendix61 Variation in Black bean with Starter Culture and Commercial Hollandia Yoghurt(ug/100) (mg/100)
Levene's Test for
Equality of Variances

f Sig. t df Sig. (2- Mean

tailed) Difference

.179 .694 -51.880 4 .000 -3.62333

Vit. A Equal variances assumed

Equal variances not assumed -51.880 3.526 .000 -3.62333

Vit.B1 Equal variances assumed .000 1.000 -1.225 4 .288 -.01000
Equal variances not assumed -1.225 4.000 .288 -.01000
Vit.B2 Equal variances assumed .000 1.000 -7.348 4 .002 -.06000
-7.348 4.000 .002 -.06000
Equal variances not assumed
Vit.C Equal variances assumed 3.208 .148 -11.892 4 .000 -.69000
-11.892 2.040 .007 -.69000
Equal variances not assumed

Vit.E Equal variances assumed 4.000 .116 -3.464 4 .026 -.02000

Equal variances not assumed -3.464 2.000 .074 -.02000

Source: Author’s Analysis, 2024

 Appendix 64

Appendix62 Variation in Black bean with Starter Culture and Commercial Hollandia Yoghurt(cfu/ml)
Levene's Test for
Equality of Variances

f Sig. t df Sig. (2- Mean Difference

tailed)

.000 1.000 -31.843 4 .000 -.0026000

Equal variances
TVC
assumed

-31.843 4.000 .000 -.0026000

Equal variances
not assumed

Source: Author’s Analysis, 2024

 Appendix 65

Appendix63 Variation in Black bean with Millet Steep and Commercial Hollandia Yoghurt (%)

Levene's Test for

Equality of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Ash Equal variances 13.735 .021 -2.148 4 .098 -.46333

Content assumed
Equal variances not -2.148 2.018 .164 -.46333
assumed
Crude Equal variances .000 1.000 -106.553 4 .000 -.87000
Protein assumed
Equal variances not -106.553 4.000 .000 -.87000
assumed
Crude Equal variances 2.560 .185 -39.212 4 .000 -.82667
Fat assumed
Equal variances not -39.212 2.322 .000 -.82667
assumed
Equal variances 15.223 .018 -3.208 4 .033 -.12333
Crude Fibre
assumed
Equal variances not -3.208 2.000 .085 -.12333
assumed
Moisture Equal variances .000 1.000 1005.516 4 .000 8.21000
Content assumed
Equal variances not 1005.516 4.000 .000 8.21000
assumed
Carbo Equal variances .000 1.000 -689.531 4 .000 -5.63000
hydrate assumed
Equal variances not -689.531 4.000 .000 -5.63000
assumed
Source: Author’s Analysis, 2024
 Appendix 66

Appendix 64 Variation in Black bean with Millet Steep Culture and Commercial Hollandia Yoghurt(mg/100)

Levene's Test for

Equality of Variances

f Sig. t df Sig. (2- Mean Difference

tailed)

Equal variances 3.208 .148 -8.790 4 .001 -.51000

Alkaloids
assumed
Equal variances not -8.790 2.040 .012 -.51000
assumed
Equal variances .727 .442 -122.696 4 .000 -1.29333
Flavonoids
assumed
Equal variances not -122.696 3.448 .000 -1.29333
assumed
Equal variances .000 1.000 -48.990 4 .000 -.40000
Saponnins
assumed
Equal variances not -48.990 4.000 .000 -.40000
assumed
Equal variances .727 .442 -57.553 4 .000 -.60667
Tannins
assumed
Equal variances not -57.553 3.448 .000 -.60667
assumed
Equal variances .000 1.000 -36.742 4 .000 -.30000
Oxalate
assumed
Equal variances not -36.742 4.000 .000 -.30000
assumed
 Appendix 67

Source: Author’s Analysis, 2024

 Appendix 68

Appendix65 Variation in Black Bean with Millet Steep Culture and Commercial Hollandia Yoghurt(%)(mpas)

Levene's Test for

Equality of Variances

f Sig. f df Sig. (2- Mean Difference

tailed)

.000 1.000 159.217 4 .000 1.30000

pH Equal variances assumed
Equal variances not 159.217 4.000 .000 1.30000
assumed
MNSF Equal variances assumed .000 1.000 -900.187 4 .000 -7.35000
Equal variances not -900.187 4.000 .000 -7.35000
assumed
T.A Equal variances assumed 4.000 .116 -3.464 4 .026 -.20000
Equal variances not -3.464 2.000 .074 -.20000
assumed
.000 1.000 -707.903 4 .000 -5.78000
T.S.S Equal variances assumed
Equal variances not -707.903 4.000 .000 -5.78000
assumed
Viscosity Equal variances assumed .000 1.000 -767.915 4 .000 -62.70000

Equal variances not -767.915 4.000 .000 -62.70000

assumed
Source: Author’s Analysis, 2024
 Appendix 69

Appendix66 Variation in Black Bean with Millet Steep Culture and Commercial Hollandia Yoghurt(mg/100)

Levene's Test for

Equality of Variances

f Sig. t df Sig. (2-tailed) Mean Difference

3.208 .148 -151.319 4 .000 -8.78000

Ca Equal variances assumed

Equal variances not -151.319 2.040 .000 -8.78000

assumed
.000 1.000 -189.835 4 .000 -1.55000
K Equal variances assumed

Equal variances not -189.835 4.000 .000 -1.55000

assumed
Mg Equal variances assumed .000 1.000 -50.215 4 .000 -.41000
Equal variances not -50.215 4.000 .000 -.41000
assumed
P Equal variances assumed 2.000 .230 -484.974 4 .000 -56.00000
Equal variances not -484.974 3.200 .000 -56.00000
assumed
S Equal variances assumed 4.000 .116 15.588 4 .000 .09000
Equal variances not 15.588 2.000 .004 .09000
assumed
Source: Author’s Analysis, 2024
 Appendix 70

Appendix67 Variation in Black bean with Millet Steep Culture and Commercial Hollandia Yoghurt(ug/100) (mg/100)
Levene's Test for Equality of
Variances

f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 7.921 .048 -141.822 4 .000 -5.63333

Vit. A
assumed
Equal variances not -141.822 2.086 .000 -5.63333
assumed
Equal variances .000 1.000 -1.225 4 .288 -.01000
Vit.B1
assumed
Equal variances not -1.225 4.000 .288 -.01000
assumed
Equal variances .000 1.000 -11.023 4 .000 -.09000
Vit.B2
assumed
Equal variances not -11.023 4.000 .000 -.09000
assumed
Equal variances 15.070 .018 -5.726 4 .005 -1.06000
Vit.C
assumed
Equal variances not -5.726 2.004 .029 -1.06000
assumed
Equal variances .000 1.000 .000 4 1.000 .00000
Vit.E
assumed
Equal variances not .000 4.000 1.000 .00000
assumed
Source: Author’s Analysis, 2024
 Appendix 71

Appendix68 Variation in Black Bean with Millet Steep Culture and Commercial Hollandia Yoghurt(cfu/ml)

Levene's Test for

Equality of Variances

f Sig. t df Sig. (2-tailed) Mean Difference

.000 1.000 -39.192 4 .000 -.0032000

Equal variances
TVC
assumed
-39.192 4.000 .000 -.0032000
Equal variances
not assumed

Source: Author’s Analysis, 2024

 Appendix 72

Appendix69 Variation in Pigeon pea with Starter Culture and Commercial Hollandia Yoghurt (%)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Ash Content Equal variances assumed .000 1.000 -24.333 4 .000 -.50000

Equal variances not -24.333 4.000 .000 -.50000

assumed
Crude .000 1.000 -67.361 4 .000 -.55000
Equal variances assumed
Protein
Equal variances not -67.361 4.000 .000 -.55000
assumed
Crude 3.522 .134 -19.629 4 .000 -.40333
Equal variances assumed
Fat
Equal variances not -19.629 2.108 .002 -.40333
assumed
Crude Fibre Equal variances assumed 1.607 .274 1.375 4 .241 .10000
Equal variances not 1.375 3.348 .254 .10000
assumed
Moisture .000 1.000 635.643 4 .000 5.19000
Equal variances assumed
Content
Equal variances not 635.643 4.000 .000 5.19000
assumed
Carbo .000 1.000 -449.481 4 .000 -3.67000
Equal variances assumed
hydrate
Equal variances not -449.481 4.000 .000 -3.67000
assumed
 Appendix 73

Source: Author’s Analysis, 2024

 Appendix 74

Appendix70 Variation in Pigeon pea with Starter Culture and Commercial Hollandia Yoghurt(mg/100)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 3.208 .148 -5.170 4 .007 -.30000

Alkaloids
assumed
Equal variances not -5.170 2.040 .034 -.30000
assumed
.727 .442 -75.262 4 .000 -.79333
Equal variances
Flavonoids
assumed
Equal variances not -75.262 3.448 .000 -.79333
assumed
Equal variances .000 1.000 -48.990 4 .000 -.40000
Saponnins
assumed
Equal variances not -48.990 4.000 .000 -.40000
assumed
Equal variances .000 1.000 -48.990 4 .000 -.40000
Tannins
assumed
Equal variances not -48.990 4.000 .000 -.40000
assumed
Equal variances .000 1.000 -12.247 4 .000 -.10000
Oxalate
assumed
Equal variances not -12.247 4.000 .000 -.10000
assumed
Source: Author’s Analysis, 2024
 Appendix 75

Appendix71 Variation in Pigeon pea with Starter Culture and Commercial Hollandia Yoghurt(%)(mpas)

Levene's Test for

Equality of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances .000 1.000 .000 4 1.000 .00000

pH
assumed
Equal variances not .000 4.000 1.000 .00000
assumed
Equal variances .000 1.000 -586.653 4 .000 -4.79000
MNSF
assumed
Equal variances not -586.653 4.000 .000 -4.79000
assumed
Equal variances 3.208 .148 -1.896 4 .131 -.11000
T.A
assumed
Equal variances not -1.896 2.040 .196 -.11000
assumed
Equal variances .000 1.000 -447.032 4 .000 -3.65000
T.S.S
assumed
Equal variances not -447.032 4.000 .000 -3.65000
assumed
Equal variances .000 1.000 -747.094 4 .000 -61.00000
Viscosity
assumed
Equal variances not -747.094 4.000 .000 -61.00000
assumed
 Appendix 76

Source: Author’s Analysis, 2024

Appendix72 Variation in Pigeon pea with Starter Culture and Commercial Hollandia Yoghurt(mg/100)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 3.208 .148 -82.381 4 .000 -4.78000

Ca
assumed
Equal variances not -82.381 2.040 .000 -4.78000
assumed
Equal variances .000 1.000 -60.012 4 .000 -.49000
K
assumed
Equal variances not -60.012 4.000 .000 -.49000
assumed
Equal variances .000 1.000 60.012 4 .000 .49000
Mg
assumed
Equal variances not 60.012 4.000 .000 .49000
assumed
Equal variances 2.000 .230 -359.401 4 .000 -41.50000
P
assumed
Equal variances not -359.401 3.200 .000 -41.50000
assumed
Equal variances
S
assumed
Equal variances not
assumed
Source: Author’s Analysis, 2024
 Appendix 77

Appendix73 Variation in Pigeon pea with Starter Culture and Commercial Hollandia Yoghurt(ug/100) (mg/100)

Levene's Test for

Equality of Variances

f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances .179 .694 -51.880 4 .000 -3.62333

Vit. A
assumed
Equal variances not -51.880 3.526 .000 -3.62333
assumed
Equal variances .000 1.000 -1.225 4 .288 -.01000
Vit.B1
assumed
Equal variances not -1.225 4.000 .288 -.01000
assumed
Equal variances .000 1.000 -7.348 4 .002 -.06000
Vit.B2
assumed
Equal variances not -7.348 4.000 .002 -.06000
assumed
Equal variances 3.208 .148 -11.892 4 .000 -.69000
Vit.C
assumed
Equal variances not -11.892 2.040 .007 -.69000
assumed
Vit.E Equal variances 4.000 .116 -3.464 4 .026 -.02000
 Appendix 78

assumed
Equal variances not -3.464 2.000 .074 -.02000
assumed
Source: Author’s Analysis, 2024
 Appendix 79

Appendix74 Variation in Pigeon pea with Starter Culture and Commercial Hollandia Yoghurt(cfu/ml)

Levene's Test for

Equality of Variances

f Sig. t df Sig. (2-tailed) Mean Difference

Equal variances 15.764 .017 1.959 4 .122 .1455000

TVC
assumed
1.959 2.000 .189 .1455000
Equal variances
not assumed

Source: Author’s Analysis, 2024

 Appendix 80

Appendix75 Variation in Pigeon pea with Millet Steep and Commercial Hollandia Yoghurt (%)

Levene's Test for

Equality of
Variances
f Sig. t df Sig. (2-tailed) Mean
Difference

Ash Equal variances .032 .866 -20.494 4 .000 -.46333

Content assumed
Equal variances not -20.494 3.883 .000 -.46333
assumed
Crude Equal variances .000 1.000 -91.856 4 .000 -.75000
Protein assumed
Equal variances not -91.856 4.000 .000 -.75000
assumed
Crude Equal variances 2.560 .185 -33.046 4 .000 -.69667
Fat assumed
Equal variances not -33.046 2.322 .000 -.69667
assumed
Crude Equal variances 10.811 .030 -.857 4 .440 -.03333
Fibre assumed
Equal variances not -.857 2.090 .478 -.03333
assumed
Moisture Equal variances .000 1.000 728.723 4 .000 5.95000
Content assumed
Equal variances not 728.723 4.000 .000 5.95000
assumed
Carbo Equal variances .000 1.000 -480.100 4 .000 -3.92000
hydrate assumed
Equal variances not -480.100 4.000 .000 -3.92000
assumed
 Appendix 81

Source: Author’s Analysis, 2024

Appendix76 Variation in Pigeon pea with Millet Steep Culture and Commercial Hollandia Yoghurt(mg/100)

Levene's Test for

Equality of Variances

f Sig. t df Sig. (2- Mean

tailed) Difference

Equal variances 3.208 .148 -5.343 4 .006 -.31000

Alkaloids
assumed
Equal variances not -5.343 2.040 .032 -.31000
assumed
Equal variances .000 1.000 -80.178 4 .000 -1.00000
Flavonoids
assumed
Equal variances not -80.178 4.000 .000 -1.00000
assumed
Equal variances .000 1.000 -36.742 4 .000 -.30000
Saponnins
assumed
Equal variances not -36.742 4.000 .000 -.30000
assumed
Equal variances .000 1.000 -48.990 4 .000 -.40000
Tannins
assumed
Equal variances not -48.990 4.000 .000 -.40000
assumed
Equal variances .000 1.000 -24.495 4 .000 -.20000
Oxalate
assumed
Source: Author’s Analysis, 2024
 Appendix 82

Appendix77 Variation in Pigeon pea with Millet Steep Culture and Commercial Hollandia Yoghurt (%) (mpas)

Levene's Test for

Equality of Variances
f Sig. t df Sig. (2-tailed) Mean
Difference

Equal variances 3.208 .148 7.066 4 .002 .41000

pH
assumed
Equal variances not 7.066 2.040 .018 .41000
assumed
Equal variances .000 1.000 -644.216 4 .000 -5.26000
MNSF
assumed
Equal variances not -644.216 4.000 .000 -5.26000
assumed
Equal variances 3.208 .148 -2.758 4 .051 -.16000
T.A
assumed
Equal variances not -2.758 2.040 .108 -.16000
assumed
Equal variances .000 1.000 -511.943 4 .000 -4.18000
T.S.S
assumed
Equal variances not -511.943 4.000 .000 -4.18000
assumed
Equal variances .000 1.000 -698.105 4 .000 -57.00000
Viscosity
assumed
Equal variances not -698.105 4.000 .000 -57.00000
 Appendix 83

assumed
Source: Author’s Analysis, 2024

Appendix78 Variation in Pigeon pea with Millet Steep Culture and Commercial Hollandia Yoghurt

Levene's Test for

Equality of Variances
f Sig. t df Sig. (2-tailed) Mean Difference

3.208 .148 -151.319 4 .000 -8.78000

Ca Equal variances assumed

Equal variances not -151.319 2.040 .000 -8.78000

assumed
.000 1.000 -191.060 4 .000 -1.56000
K Equal variances assumed
Equal variances not -191.060 4.000 .000 -1.56000
assumed
Mg Equal variances assumed .000 1.000 -24.495 4 .000 -.20000

Equal variances not -24.495 4.000 .000 -.20000

assumed
7.160 .055 -420.372 4 .000 -43.84333
P Equal variances assumed

Equal variances not -420.372 2.348 .000 -43.84333

assumed
S Equal variances assumed 7.692 .050 9.449 4 .001 .08333
Equal variances not 9.449 2.000 .011 .08333
assumed
 Appendix 84

Source: Author’s Analysis, 2024

Appendix 79: Variation in Pigeon pea with Millet Steep Culture and Commercial Hollandia Yoghurt

Levene's Test for Equality

of Variances
f Sig. t df Sig. (2- Mean Difference
tailed)

Equal variances 7.921 .048 -187.641 4 .000 -7.45333

Vit. A
assumed
Equal variances -187.641 2.086 .000 -7.45333
not assumed
Equal variances 15.451 .017 1.180 4 .303 .36000
Vit.B1
assumed
Equal variances 1.180 2.001 .359 .36000
not assumed
Equal variances .000 1.000 6.124 4 .004 .05000
Vit.B2
assumed
Equal variances 6.124 4.000 .004 .05000
not assumed
Equal variances 3.208 .148 32.918 4 .000 1.91000
Vit.C
assumed
Equal variances 32.918 2.040 .001 1.91000
not assumed
Equal variances .000 1.000 85.732 4 .000 .70000
Vit.E
assumed
 Appendix 85

Equal variances 85.732 4.000 .000 .70000

not assumed
Source: Author’s Analysis, 2024
 Appendix 86

Appendix 80: Variation in Pigeon pea with Millet Steep Culture and Commercial Hollandia Yoghurt(cfu/ml)

Levene's Test for

Equality of Variances

f Sig. t df Sig. (2- Mean Difference

tailed)

TVC Equal variances assumed .000 1.000 -25.720 4 .000 -.0021000

Equal variances not -25.720 4.000 .000 -.0021000

assumed
Source: Author’s Analysis, 2024