Effect of Fermentation Using A6 on the Physicochemical and Functional Properties of Precooked and Blended Flour.

The present study is aimed at producing and complementary instant flour. The precooked sorghum and Bambara groundnut flours were mixed at different proportions (0 : 100, 25 : 75, 50 : 50, 75 : 25, and 100 : 0), hydrated with sterile distilled water (1 : 3, w:v), and fermented for 72 h/37°C using A6 at 10 CFU/g. During the fermentation, samples were withdrawn for pH, titrable acidity, and microbial analyses.