Production, physicochemical and sensory characterization of sweet potato–bambara groundnut mixed semolina (dackere) as affected by germination and fermentation using Lactobacillus plantarum

Author:

Mahamat Daidai,Tatsadjieu Ngoune Leopold,Kaptso Kuate Giscard,Njintang Yanou Nicolas

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Reference43 articles.

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2. A. Kameni, A. Njoya, C.M. Mbofung, Some aspects of the production of dry dackere, a granular starchy food from corn. J. Food Eng. 75, 223–227 (2006)

3. S.I. Oluwole, O.K. Oluremi, Formulation and nutritional quality of infant formula produced from germinated popcorn, bambara groundnut and African locust bean flour. J. Microbiol. Biotechnol. Food Sci. 1(6), 1358–1388 (2012)

4. K.G. Kaptso, Y.N. Njintang, A.E. Komnek, J. Hounhouigan, J. Scher, C.M.F. Mbofung, Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds. J. Food Eng. 86, 91–99 (2008)

5. N. Phattanakulkaewmorie, T. Paseephol, A. Moongngarm, Chemical composition and physico-chemical properties of malted sorghum flour and characteristics of gluten free bread. World Acad. Sci. Eng. Technol. 57, 454–460 (2011)

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