Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour

The present study is aimed at producing Sorghum bicolor and Voandzeia subterranea complementary instant flour. The precooked sorghum and Bambara groundnut flours were mixed at different proportions (0 : 100, 25 : 75, 50 : 50, 75 : 25, and 100 : 0), hydrated with sterile distilled water (1 : 3, w:v),...

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Dettagli Bibliografici
Pubblicato in:Int J Food Sci
Autori principali: Ntsamo, Thierry Marcel Beumo, Mohammadou, Bouba Adji, Sokamte, Alphonse Tegang, Njintang, Nicolas Yanou, Tatsadjieu, Leopold Ngoune
Natura: Artigo
Lingua:Inglês
Pubblicazione: Hindawi 2020
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Research Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7746464/
https://ncbi.nlm.nih.gov/pubmed/33376715
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2020/9234083
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