Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) “Nabag” Seeds

Effects of fermentation on the chemical composition, mineral, total phenolic, flavonoid, tannin, vitamin C, carotenoid content, and antioxidant activity “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The process was carried out for 6, 12, 24, 48 h. significantly (p < 0.05) improved composition mineral content seeds, particularly Ca, Fe, Zn content. increased as a result compared with unfermented seeds. Fermentation h resulted in highest increase crude fiber, Zn, bioactive compounds. These results indicate potential utilization fermented production formulation functional foods rich essential minerals,