Food and Nutrition Sciences

Vol.4 No.8(2013), Paper ID 35452, 9 pages

DOI:10.4236/fns.2013.48111

 

Effect of Pure Culture Fermentation on Biochemical Composition of Moringa oleifera Lam Leaves Powders

 

Noumo Ngangmou Thierry, Tatsadjieu Ngouné Léopold, Montet Didier, F. Mbofung Carl Moses

 

Nationnal School of Agro-Industrial Sciences, Ngaoundéré, Cameroon
University Institute of Technology, Ngaoundéré, Cameroon;
UMR 95 Qualisud, CIRAD, Montpellier, France
Nationnal School of Agro-Industrial Sciences, Ngaoundéré, Cameroon

 

Copyright © 2013 Noumo Ngangmou Thierry, Tatsadjieu Ngouné Léopold, Montet Didier, F. Mbofung Carl Moses et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


N. Thierry, T. Léopold, M. Didier and F. Moses, "Effect of Pure Culture Fermentation on Biochemical Composition of Moringa oleifera Lam Leaves Powders," Food and Nutrition Sciences, Vol. 4 No. 8, 2013, pp. 851-859. doi: 10.4236/fns.2013.48111.

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