Abstract:Fermentation of oat by probiotic bacteria enhances its nutritional value and can be considered as a significant source of bioactive compounds and alive probiotics for the human body. Moringa leaves powder (MLP) at the levels of 0.25 and 0.50% were used as an additional prebiotic source to supply the oat fermentation by Lactobacillus plantaram ATCC 14917 and Lactobacillus delbrueckii ssp. Bulgaricus EMCC 11102 and produce healthier oat products. The results indicated that oat products supplemented with MLP at a… Show more
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