Applied Microbiology: Open Access
Open Access

Onyeagba RA

Publications

• Research Article
  Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium
  Author(s): Ogodo AC, Ugbogu OC and Onyeagba RA Ogodo AC, Ugbogu OC and Onyeagba RA
  
  The functional properties of soybean flour fermented with lactic acid (LAB)-consortium was evaluated. Soybean was processed into flour, fermented spontaneously and with LAB-consortium previously isolated from maize (Lactobacillus plantarum WCFS1+Lactobacillus rhamnosus GG, ATCC 53/03+Lactobacillus nantensis LP33+Lactobacillus fermentum CIP 102980+Lactobacillus reuteri DSM 20016) and sorghum (Pediococcus acidilactici DSM 20284+Lactobacillus fermentum CIP 102980+Lactobacillus brevis ATCC 14869+Lactobacillus nantensis LP33+Lactobacillus plantarum WCFS1) to evaluate their effects on the functional properties of the flour at 12 h intervals using standard techniques. The result shows gradual decrease in bulk density with increasing fermentation period ranging from 0.74 ± 0.03 g/mL to 0.72 &plusm.. View More»
  DOI: 10.4172/2471-9315.1000141

  Abstract PDF

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