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Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut

Autor: C O Chude, C C Nwagbo, N A Dibua, E C S Okoye, E F Okpalanma, C F Okoyeuzu

Publikováno v: American Journal of Food Science and Technology. 2:5-15

Non-dairy milk was produced from bioprocessed Bambara groundnut using submerged fermentation with bacterial strains of Lactobacillus plantarum [NRRL B-4306] and Lactobacillus fermentum [NRRL B-1932] obtained from the United States Department of Agric

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8e82a19c2adf69d8d4b6b1757e38b5be
https://doi.org/10.54536/ajfst.v2i1.1025

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Functional and Rheological Profile of LAB-fermented Bambara Groundnut (Vigna subterranean (L)) Flour

Autor: B. O. Uba, E. F. Okpalanma, C. C. Nwagbo, C. O. Chude

Publikováno v: Journal of Advances in Microbiology. :1-9

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 Lactobaci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1875643bbc4fdafb2eaabec9ae2b963f
https://doi.org/10.9734/jamb/2021/v21i1030387

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