Microbiological quality, proximate composition and in vitro starch/protein digestibility of Sorghum bicolor flour fermented with lactic acid bacteria consortia

Microbiological quality, proximate composition and in vitro starch/protein digestibility of Sorghum bicolor flour fermented with lactic acid bacteria consortia

Abstract Background This study evaluated the effect of lactic acid bacteria (LAB) consortium fermentation on proximate and in vitro starch and protein digestibility of sorghum flour using standard techniques at 12-h intervals. Lactic acid bacteria previously isolated from fermenting maize and sorghu...

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Bibliographic Details
Main Authors: Alloysius Chibuike Ogodo, Ositadinma Chinyere Ugbogu, Reginald Azu Onyeagba, Hope Chukwuemeka Okereke
Format: Article
Language:English
Published: SpringerOpen 2019-04-01
Series:Chemical and Biological Technologies in Agriculture
Subjects:
LAB consortium
Proximate analysis
Fermentation
IVPD
IVSD
Cereals
Online Access:http://link.springer.com/article/10.1186/s40538-019-0145-4

Internet

http://link.springer.com/article/10.1186/s40538-019-0145-4

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