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

Table 4

Particle size distribution parameters (μm).

Samples	d10	d50	d90	Means
SP	14.977	130.506	489.271	196.397
VT	18.465	62.814	235.002	98.745
SVP 25	19.882	82.935	343.394	138.114
SVP 50	22.461	117.385	342.531	165.363
SVP 75	25.795	170.006	442.437	205.122
SVFP 25	50.849	172.886	437.782	212.943
SVFP 50	18.588	111.416	368.797	157.785
SVFP 75	21.404	145.621	364.546	171.822

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.