Prebiotic potential of oligosaccharides extracted from improved Ugandan varieties of millet, sesame, soybean, and sorghum: enhancing probiotic growth and enteric pathogen inhibition

Table 2 Total oligosaccharide content of sorghum, millet, soybeans, and sesame varieties

Name of Food/crop	Variety	Initial total oligosaccharide content (% w/v)
Sorghum	Narosorg-2	0.7 ± 0.05^g
	Narosorg-4	0.38 ± 0.12ⁱ
	Indigenous variety	1.45 ± 0.19^f
Finger Millet	Naromil 2	0.84 ± 0.23^g
	Seremi 2	0.40 ± 0.20^hi
	Indigenous Variety	0.58 ± 0.35^h
Soybeans	Maksoy 3 N	8.08 ± 0.12^b
	Maksoy 6 N	7.28 ± 0.24^c
	Indigenous Variety	9.03 ± 0.51^a
Sesame	Sesim 2	3.16 ± 0.29^d
	Sesim 3	2.59 ± 0.12^e
	Indigenous Variety	2.50 ± 0.34^e

Values indicate mean (n = 3) total oligosaccharide content for each crop variety used for reconstitution and standardization to 2% w/v concentration. Means in the same column followed by different letter superscripts are significantly different from each other at 5% level of significance

ISSN: 1471-2180