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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Detalles Bibliográficos
Autores principales: Ntsamo, Thierry Marcel Beumo, Mohammadou, Bouba Adji, Sokamte, Alphonse Tegang, Njintang, Nicolas Yanou, Tatsadjieu, Leopold Ngoune
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7746464/
https://www.ncbi.nlm.nih.gov/pubmed/33376715
http://dx.doi.org/10.1155/2020/9234083

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7746464/
https://www.ncbi.nlm.nih.gov/pubmed/33376715
http://dx.doi.org/10.1155/2020/9234083

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