Effect of Solid-State Fermentation on Nutritional Quality of Leaf Flour of the Drumstick Tree (<i>Moringa oleifera</i> Lam.).

The antioxidant activity showed a trend of first increasing and then decreasing with increasing fermentation time ( Figure 3 ), similar to results obtained with okra seeds during fermentation by Adetuyi and Ibrahim (2014) .

also in 53,322 other papers