Description

Abstract: The effects of lactic acid bacterial fermentation on chemical and physical changes in aqueous extracts of

cowpea (Vigna unguiculata), peanut (Arachis hypogea), soybean (Glycine mar), and sorghum (Sorghum vulgare)

were studied. The bacteria investigated were Lactobacillus helveticus, L. delbrueckii, L. casei, L. bulgaricus, L.

acidophilus, and Streptococcus thermophilus. Organisms were inoculated individually into all of the seed

extracts; L. bulgaricus and S. thermophilus were also evaluated together as inocula for fermenting the legume

extracts. During fermentation, bacterial population and changes in titratable acidity, pH, viscosity, and color

were measured over a 72-h period at 37