. 2015 Jul 30;4(1):89–95. doi: 10.1002/fsn3.262

Table 1.

Effect of fermentation time on the functional properties of Moringa seed flour

Functional properties	A	B	C	D	E
Water‐holding capacity (g/mL)	0.86^c ± 0.05	1.54^b ± 0.01	1.59^b ± 0.12	2.31^a ± 0.33	1.81^b ± 0.12
Oil‐binding capacity (g/mL)	1.02^c ± 0.02	0.87^d ± 0.01	1.69^b ± 0.02	1.91^a ± 0.02	1.68^b ± 0.014
Emulsifying capacity (%)	50.71^e ± 0.01	60.85^d ± 0.21	65.16^c ± 0.31	65.96^b ± 0.06	68.75^a ± 0.01
Foaming capacity (%)	9.90^c ± 0.14	16.31^a ± 0.51	9.76^c ± 0.06	13.87^b ± 0.19	9.84^c ± 0.05
Dispersibility (%)	36.00^a ± 1.414	21.50^d ± 0.71	24.00^c ± 0.00	29.00^b ± 0.00	20.50^d ± 0.71
Bulk density (g/cm³)	0.60^a ± 0.01	0.32^b ± 0.01	0.37^b ± 0.04	0.39^b ± 0.02	0.54^a ± 0.08

Values are means and standard deviation of two determinations.

Value followed by the same superscript letters in a column are not significantly (P > 0.05) different.

Keys: A = Control (unfermented Moringa flour); B = 12 h fermented Moringa flour; C = 24 h fermented Moringa flour; D = 48 h fermented Moringa flour; E = 72 h fermented Moringa flour.