Fermentation Technology

Reginald Azu Onyeagba

Publications

• Research Article
  Proximate Composition and In-vitro Starch/Protein Digestibility of Bambara Groundnut Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium Isolated from Cereals
  Author(s): Alloysius Chibuike Ogodo, Ositadinma Chinyere Ugbogu, Reginald Azu Onyeagba, Hope Chukwuemeka OkerekeAlloysius Chibuike Ogodo, Ositadinma Chinyere Ugbogu, Reginald Azu Onyeagba, Hope Chukwuemeka Okereke
  
  The effect of lactic acid bacteria (LAB) consortium fermentation on the proximate and in-vitro starch and protein digestibility of bambara groundnut flour was evaluated. Bambara groundnuts were processed into flour and fermented with LAB consortium previously isolated from maize (Lactobacillus plantarum WCFS1+Lactobacillus rhamnosus GG, ATCC53/03+Lactobacillus nantensis LP33+Lactobacillus fermentum CIP102980+Lactobacillus reuteri DSM 20016) and from sorghum (Pediococcus acidilactici DSM 20284+Lactobacillus fermentum CIP102980+Lactobacillus brevis ATCC14869+Lactobacillus nantensis LP33+Lactobacillus plantarum WCFS1). The sample was also fermented naturally for comparison. The results showed significant (p<0.05) increase in the moisture, ash and protein contents of the bambara groundnut flour as fermentation time increased. The lipid and crude fibre contents decreased significantly (.. View More»
  DOI: 10.4172/2167-7972.1000148

  Abstract PDF