Functional and Rheological Profile of LAB-fermented Bambara Groundnut (Vigna subterranean (L)) Flour
C. O. Chude, C. C. Nwagbo, E. F. Okpalanma & B. O. Uba · Journal of Advances in Microbiology · 2021
Lactic fermentation is commonly employed to improve protein digestibility and overall nutritional quality of grains foods. This study evaluated the functional and rheological properties of flour samples from Bambara groundnut fermented with Lactobacillus plantarum [NRRL B-4306] a...
Open access
Research Article
10.9734/jamb/2021/v21i1030387