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

<div>Flow diagram for the production of sorghum and Bambara groundnut precooked and fermented flours.</div>

International Journal of Food Science

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Figure 1

Figure 1: Effect of Fermentation Using <i>Lactobacillus plantarum</i> A6 on the Physicochemical and Functional Properties of Precooked <i>Sorghum bicolor</i> and <i>Voandzeia subterranea</i> Blended Flour 

Figure 1 | Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour 