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 compare...