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

Table 3

Colour of flours.

Samples
SP
VT
SVP 25
SVP 50
SVP 75
SVFP 25
SVFP 50
SVFP 75

In the same column, the values followed by the same letters in exponent are not significantly different (). 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.