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

Table 5

Visco-analysis flours pasting profiles of fermented and unfermented flours.

Samples	RVA viscosity, cP					Pasting temperature, °C ()
	Peak (Pv)	Holding (HPV)	Breakdown (BD)	Final (FV)	Setback (SB)
SP	112	109	3	158	49	76.20
VT	1585	1038	547	1235	197	86.79
SVP25	726	598	128	704	106	85.75
SVP50	491	479	12	579	100	85.52
SVP75	226	217	9	290	73	85.15
SVFP25	234	232	2	342	110	85.03
SVFP50	134	133	1	240	107	84.93
SVFP75	69	68	1	136	68	83.51

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.