Microbiological quality, proximate composition and in vitro starch/protein digestibility of Sorghum bicolor flour fermented with lactic acid bacteria consortia

Chemical and Biological Technologies in Agriculture

Volumn 6, Issue 1, 2019, Pages

  Ogodo, Alloysius Chibuike ^a   Ugbogu, Ositadinma Chinyere ^b   Onyeagba, Reginald Azu ^b   Okereke, Hope Chukwuemeka ^b  

^a FEDERAL UNIVERSITY WUKARI   (Nigeria)

^b ABIA STATE UNIVERSITY   (Nigeria)

Author keywords

Cereals; Fermentation; IVPD; IVSD; LAB consortium; Proximate analysis

Indexed keywords

EID: 85064255279     PISSN: None     EISSN: 21965641     Source Type: Journal    
DOI: 10.1186/s40538-019-0145-4     Document Type: Article

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