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

Figure 2

Evolution of pH (a), lactic acid (b), and L. plantarum A6 counts (c) during fermentation. SFP100: precooked and fermented sorghum flour; VFT100: roasted and fermented Bambara flour; SVFP25: fermented flour containing 25% of precooked sorghum flour and 75% roasted Bambara flour; SVFP50: fermented flour containing 50% precooked sorghum flour and 50% roasted Bambara flour; SVFP75: fermented flour containing 75% precooked sorghum flour + 25% roasted Bambara flour.

(a)

(b)

(c)