dhayaagrowers
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BALA SUBRAMANIAN CONSULTANT IN HERBAL EXTRACTS FERMENTATION PROCESS OF MORINGA,DEVELOPING EFFICIENT MICROBS FOR MARIGOLD ENSILAGE Fermented moringa meal is made available The fermentation of the M. oleifera leaves powders reduce the phytates content to 66.92%, increase protein content and their peptic digestibility to a value of 63.97%. Fermentation also increases minerals and polysaccharides. The fermentation of M.oleifera leaves powders allows the improvement of its nutritional qualities. The microbial inaculam for fermentation also can be supplied Contact by private message