Evaluation of Mucuna Beans Flour Fermented with Lactobacillus plantarum as a Probiotic Food
O. Ojokoh Anthony, A. Oyetayo Micheal & S. Ojokoh Eromosele · Journal of Advances in Microbiology · 2016
Aim: The aim of the study was to evaluate Mucuna beans flour fermented with Lactobacillus plantarum in vitro and in vivo for probiotic activities. The L. plantarum used was isolated from neonate ‘ogi’ made from sorghum thereafter, which was screened for growth and survival in the...
Open access
Research Article
10.9734/JAMB/2016/30143