Open Access
FERMENTATION OF BAMBARA FLOUR: EXPLORING MICROBIAL ECOLOGY DYNAMICS AND EFFECTS ON ANTI-NUTRITIONAL FACTORS
4
Department of Microbiology, Faculty of Pure and Applied Sciences, Federal University Wukari, Wukari, Taraba State, Nigeria
4
Department of Microbiology, Faculty of Biological and Physical Sciences, Abia State University, Uturu, Abia State, Nigeria
Abstract
The fermentation of Bambara flour represents a crucial step in traditional food processing, modulating its nutritional profile and sensory attributes. This study investigates the microbial ecology dynamics during Bambara flour fermentation and its impact on anti-nutritional factors. A diverse consortium of lactic acid bacteria was employed to ferment Bambara flour under controlled conditions. Through molecular and biochemical analyses, we characterized the shifts in microbial populations and the degradation of anti-nutritional compounds throughout the fermentation process. Our findings reveal intricate microbial interactions, including the dominance of specific lactic acid bacteria species and their role in mitigating anti-nutritional factors. Furthermore, we elucidate the potential health benefits conferred by the fermentation process, highlighting its significance in enhancing the nutritional quality and safety of Bambara flour-based products.
Keywords
Bambara flour,
fermentation,
microbial ecology
References
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How to Cite
Alloysius Ugbogu, & Reginald Chukwuemeka Okereke. (2023). FERMENTATION OF BAMBARA FLOUR: EXPLORING MICROBIAL ECOLOGY DYNAMICS AND EFFECTS ON ANTI-NUTRITIONAL FACTORS. Global Multidisciplinary Journal, 2(10), 01-06. https://doi.org/10.55640/gmj-abc214
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