Application of Lactobacillus Plantarum in Fermentation of Moringa Oleifera Leaves and How It Effects on Nutritional Quality

Abstract

In different incubation periods, moisture content was significantly (p<0.05) increased from 10.24±0.04% (unfermented) to 11.46±0.07% (24h), 12.52±0.07% (48h), 27.48±0.20% (72h). Ash content was significantly (p<0.05) reduced from 8.25±0.05% (unfermented) to 7.33±0.03% (24h), 6.25±0.1% (48h), 5.33±0.13% (72h). Crude protein content was significantly (p<0.05) increased from 24.63±0.18% to (unfermented), 25.81±0.04% (24h), 28.43±0.11% (48h), 30.24±0.04% (72h). Crude fat content was significantly (p<0.05) reduced from 5.09±0.07% (unfermented), to 4.17±0.08% (24h), 4.17±0.08% (48h), 2.83±0.10% (72h). Crude fiber content was significantly (p<0.05) reduced from to 8.33±0.06% (unfermented) to 7.29±0.05% (24h), 6.12±0.03% (48h), 5.82±0.08% (72h). Total carbohydrate content was significantly (p<0.05) reduced from 41.45±0.19% (unfermented), to 39.63±0.17% (24h), 36.6±0.21% (48h), 30.49±0.17% (72h). The IC 50 values recorded for Moringa oleifera leaves fermented by Lactobacillus plantarum was 136.3 (unfermented), 115.6 (24h), 65.3 (48h), 50.2 (72h), indicating the highest antioxidant potential in 72h incubation period.