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Fig. 1 | Chemical and Biological Technologies in Agriculture

Fig. 1

From: Microbiological quality, proximate composition and in vitro starch/protein digestibility of Sorghum bicolor flour fermented with lactic acid bacteria consortia

Fig. 1

Effect of LAB consortium fermentation on in vitro starch digestibility of sorghum flours under study at different time intervals. Each point represents the mean of three independent experiments and error bars indicate ± SE. There are significant differences (p < 0.05) at each successive time interval when spontaneous fermentation is compared to LAB consortium from maize and LAB consortium from sorghum fermentations, respectively

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