Effect of Pure Culture Fermentation on Biochemical Composition of Moringa oleifera Lam Leaves Powders

摘要: This study was carried out to determine the effect of age leaves and fermentation on in vitro protein digestibility biochemical properties powder Moringa oleifera. A 6 × 2 factorial design with two ages (one seven-month-old leaves), six times temperatures used for this purpose. One fresh were dried at 45 ℃ 24 h, crushed 1000 μm then fermented 30℃ 37℃ 120 hours Lactobacillus plantarum A6 108 CFU/g. Samples withdrawn every physico-chemical analyses. Results showed that 7 month-old richer iron, proteins, polyphenols phytates than one month old leaves. The content dropped from 66.92% 61.95% seven powders respectively 37℃, 54.15% 67.95% 30℃. Protein increased by 26.34% 24.48% 1and 7-month-old 13.06% 13.97% 7month-old respectively, Iron availability 35.97% 40.57% 20.74% 30.98% 39.79% 20.76% 23.72% There a negative correlation between pH, total reducing sugar contents, time as well temperature, whereas there positive pepsic time. From these results, M. oleifera leaf increases content, iron reduces powders.