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

The drumstick tree is a fast-growing multipurpose with large biomass and high nutritional value. However, it has rarely been exploited as protein source. This study investigated solid-state fermentation induced by Aspergillus niger , Candida utilis Bacillus subtilis to obtain high-quality feed from leaf flour. results showed that significant changes in the composition of concentrations crude protein, small peptides amino acids increased significantly after fermentation. profile was also affected process. Macromolecular proteins flour were degraded, whereas other molecular weight increased. fat, fiber, total sugar reducing decreased, anti-nutritional factors tannins, phytic acid glucosinolates. After 24 h fermentation, phenolics flavonoids antioxidant capacity enhanced.