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

Figure 4

Pasting properties of precooked sorghum and Bambara groundnut flour (a) and blended precooked and fermented flour (b). SP: precooked dehulled sorghum flour; VT: roasted dehulled Bambara flour; SVP25: blended flour containing 25% of precooked sorghum flour and 75% of roasted Bambara flour; SVP50: blended flour containing 50% of precooked sorghum flour and 50% of roasted Bambara flour; SVP75: blended flour containing 75% of precooked sorghum flour and 25% of roasted 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 and 25% roasted Bambara flour.

(a)

(b)