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

Table 1

Proximate composition of precooked fermented and unfermented flours.

Samples	Dry matter (g/100 g DM)	Ash (g/100 g DM)	Lipids (g/100 g DM)	Proteins (g/100 g DM)	Total sugars (g/100 g DM)	Crude fiber (g/100 g DM)	Energy (kcal/100 g DM)
SP
VT
SVP 25
SVP 50
SVP 75
SVFP 25
SVFP 50
SVFP 75

In the same column, the values followed by the same superscript letters 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.