# Fermented Cashew Nut Cheese Alternative Supplemented with _Chondrus crispus_ and _Porphyra_ sp.
## 3 Results and Discussion
### Elemental Analysis
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Minerals and** & _C. crispus_ & _Porphyra_ sp. & **FCNCA-C** & **FCNCA-CC** & **FCNCA-P** & **Certified Values *** \\
**Trace Elements** & 4.29 \(\pm\) 0.17 \({}^{\text{a}}\) & 1.77 \(\pm\) 0.05 \({}^{\text{b}}\) & 0.81 \(\pm\) 0.09 \({}^{\text{a}}\) & 1.07 \(\pm\) 0.06 \({}^{\text{b}}\) & 1.77 \(\pm\) 0.19 \({}^{\text{ab}}\) & 12.35 \(\pm\) 0.22 \\
**K** (g\(\cdot\)kg\({}^{-1}\) DW) & 36.24 \(\pm\) 1.09 \({}^{\text{a}}\) & 16.55 \(\pm\) 0.48 \({}^{\text{b}}\) & 2.59 \(\pm\) 0.24 \({}^{\text{a}}\) & 3.79 \(\pm\) 0.31 \({}^{\text{b}}\) & 2.79 \(\pm\) 1.05 \({}^{\text{ab}}\) & 75.18 \(\pm\) 1.66 \\
**Mg** (g\(\cdot\)kg\({}^{-1}\) DW) & 6.82 \(\pm\) 0.07 \({}^{\text{a}}\) & 4.26 \(\pm\) 0.12 \({}^{\text{b}}\) & 3.13 \(\pm\) 0.19 \({}^{\text{a}}\) & 3.51 \(\pm\) 0.15 \({}^{\text{b}}\) & 3.19 \(\pm\) 0.50 \({}^{\text{ab}}\) & 6.08 \(\pm\) 0.21 \\ Na (g\(\cdot\)kg\({}^{-1}\) DW) & 31.81 \(\pm\) 0.58 \({}^{\text{a}}\) & 22.40 \(\pm\) 0.95 \({}^{\text{b}}\) & 6.19 \(\pm\) 0.24 \({}^{\text{a}}\) & 9.53 \(\pm\) 0.18 \({}^{\text{b}}\) & 7.38 \(\pm\) 1.10 \({}^{\text{c}}\) & 16.56 \(\pm\) 0.49 \\ P (g\(\cdot\)kg\({}^{-1}\) DW) & 1.70 \(\pm\) 0.05 \({}^{\text{a}}\) & 2.31 \(\pm\) 0.09 \({}^{\text{b}}\) & 7.59 \(\pm\) 0.41 \({}^{\text{a}}\) & 6.64 \(\pm\) 0.65 \({}^{\text{b}}\) & 7.98 \(\pm\) 0.66 \({}^{\text{ab}}\) & 4.58 \(\pm\) 0.48 \\ Fe (mg\(\cdot\)kg\({}^{-1}\) DW) & 123.95 \(\pm\) 5.8 \({}^{\text{a}}\) & 79.96 \(\pm\) 1.73 \({}^{\text{b}}\) & 49.48 \(\pm\) 2.14 \({}^{\text{a}}\) & 60.14 \(\pm\) 0.21 \({}^{\text{b}}\) & 48.21 \(\pm\) 2.97 \({}^{\text{a}}\) & 661.03 \(\pm\) 33.11 \\ I (mg\(\cdot\)kg\({}^{-1}\) DW) & 29.33 \(\pm\) 0.11 \({}^{\text{a}}\) & 15.80 \(\pm\) 0.82 \({}^{\text{b}}\) & \(\sim\)1.04 \({}^{\text{a}}\) & 6.20 \(\pm\) 0.30 \({}^{\text{a}}\) & 918.05 \(\pm\) 49.52 \\ Mn (mg\(\cdot\)kg\({}^{-1}\) DW) & 26.18 \(\pm\) 0.88 \({}^{\text{a}}\) & 20.77 \(\pm\) 0.79 \({}^{\text{b}}\) & 15.03 \(\pm\) 0.18 \({}^{\text{a}}\) & 15.84 \(\pm\) 12.9 \({}^{\text{a}}\) & 14.88 \(\pm\) 1.31 \({}^{\text{a}}\) & 23.90 \(\pm\) 1.81 \\ Se (mg\(\cdot\)kg\({}^{-1}\) DW) & 0.84 \(\pm\) 0.10 \({}^{\text{a}}\) & 2.49 \(\pm\) 0.10 \({}^{\text{b}}\) & 2.05 \(\pm\) 0.20 \({}^{\text{a}}\) & 2.54 \(\pm\) 0.33 \({}^{\text{b}}\) & 2.15 \(\pm\) 0.19 \({}^{\text{ab}}\) & n.a. \\ Zn (mg\(\cdot\)kg\({}^{-1}\) DW) & 66.24 \(\pm\) 3.97 \({}^{\text{a}}\) & 48.05 \(\pm\) 1.89 \({}^{\text{b}}\) & 40.13 \(\pm\) 2.52 \({}^{\text{a}}\) & 65.76 \(\pm\) 2.51 \({}^{\text{b}}\) & 46.78 \(\pm\) 6.55 \({}^{\text{a}}\) & 26.52 \(\pm\) 0.63 \\ \hline \hline \end{tabular}  
* Mean \(\pm\) standard deviation (\(n\) = 3). Different uppercase letters indicate significant differences in the mineral composition between seaweed species, while lowercase letters indicate significant differences among treatments (\(p\) < 0.05). ** Below the Limit of Quantification. *** Certified reference materials (CRMs) from the National Institute of Standards and Technology (NIST): Kelp powder (_Thallus laminarization_ Standard Reference Material\({}^{\text{\text{\textregistered}}}\) (CRM) 3232. n.a. (not analyzed as no values are available in the Standard Reference Material\({}^{\text{\textregistered}}\) (CRM) 323 analysis certificate).**  
\end{table} 
Table 2: Contents for minerals and trace elements in each seaweed analyzed (Irish Moss (_Chondrus crispus_) and Nori (_Porphyra_ sp.)) and fermented cashew nut cheese alternatives: fermented cashew nut cheese alternative control (FCNCA-C); fermented cashew nut cheese alternative with _Chondrus crispus_ (FCNCA-CC); and fermented cashew nut cheese alternative withRegarding trace elements, iron (Fe) levels range from 48.21 to 60.14 mg\(\cdot\)kg\({}^{-1}\), showing significant differences between FCNCA-C and FCNCA-CC and between FCNCA-CC and FCNCA-P (\(p\) = 0.0495). The high Fe content found in _C. crispus_ (123.95 mg\(\cdot\)kg\({}^{-1}\)) significantly impacted the supplemented cheese, contrary to _Porphyra_ sp. (79.96 mg\(\cdot\)kg\({}^{-1}\)).