Evaluation of Functional Properties of Spontaneous and Starter Culture Fermented Sweet Potato Flour
O. I. Ajayi, C. P. Onyemali, T. E. Akinwale, T. A. Okedina, M. J. Bamidele, J. Ehiwuogu-Onyibe, A. K. Lawal & G. N. Elemo · Microbiology Research Journal International · 2019
Sweet potato tubers obtained from a local market were sorted, washed processed into fermented and unfermented sweet potato flour. The samples obtained were analysed for their functional properties (swelling power, solubility index, water absorption capacity, dispersibility and bu...
Open access
Research Article
10.9734/MRJI/2018/46910