Effect of Addition Fermented Cabbage Extract on Antioxidant Activity and Antinutritional Compounds of Foxtail Millet Flour

Fermented cabbage extract contains lactic acid bacteria Lactobacillus plantarum which produces tannase enzymes and casei phytase enzymes, are very effective in reducing antinutrient compounds increasing the antioxidant compound foxtail millet flour. This study aimed to determine optimal fermentation time (0, 12, 24, 36, 48 hours) decrease increase of flour using fermented extract. The results showed that an from 0 hours reduced levels tannins phytic by 68.64 % (2.71 - 0.85 mg/g) 66.60 (5.33 1.78 respectively. Afterwards there is activity 83.10 (42.25 77.26 %) a total phenolic content 18.22 (7.41 6, 06 mg GAE/g). In conclusion, produce FMF with best characteristics (low antinutrients high activity) hours. Keywords: acid, tannin, activity, flour,