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

Alloysius Chibuike Ogodo^1*, 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