Figure 9. Evolution of the polyphenols of beers according to the rate of sowing of bil-bil, the rate of seeding of L. fermentum and the fermentation time.

From

Production and Characterization of a Probiotic Sorghum Beverage Fermented with Lactic Acid Bacteria (Lactobacillus fermentum and Bifidobacterium bifidum) and Bil-bil

Brai Olivier, Wilson Agwanande Ambindei, Ngwasiri Pride Ndasi, Makebe Calister Wingang, Wiyeh Claudette Bakisu Muala, Desobgo Zangue Steve Carly, Nso Emmanuel Jong

American Journal of Food Science and Technology. 2023, 11(3), 86-95 doi:10.12691/ajfst-11-3-2