Table 3.
Effect of fermentation time on the swelling power of Moringa seed flour
| Temperature (°C) | Swelling power | ||||
|---|---|---|---|---|---|
| A | B | C | D | E | |
| 60 | 0.88e ± 0.06 | 80.78ª ± 0.08 | 3.62c ± 0.03 | 2.12d ± 0.02 | 3.95b ± 0.08 |
| 80 | 6.33ª ± 7.00 | 10.18ª ± 0.10 | 5.61ª ± 0.00 | 6.34a ± 0.15 | 6.10ª ± 0.01 |
| 100 | 11.13b ± 1.59 | 17.25ª ± 0.00 | 6.69c ± 0.04 | 7.07c ± 0.60 | 7.59c ± 0.02 |
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.