Research Article - (2018) Volume 7, Issue 1

Proximate Composition and In-vitro Starch/Protein Digestibility of Bambara Groundnut Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium Isolated from Cereals

Alloysius Chibuike Ogodo1*, Ositadinma Chinyere Ugbogu2, Reginald Azu Onyeagba2 and Hope Chukwuemeka Okereke2
1Department of Microbiology, Faculty of Pure and Applied Sciences, Federal University Wukari, P.M.B. 1020, Wukari, Taraba State, Nigeria
2Department of Microbiology, Faculty of Biological and Physical Sciences, Abia State University Uturu, P.M.B. 2000, Uturu, Abia State, Nigeria
*Corresponding Author: