Figure 1. Response surface of the effect of temperature and okara concentration on the TTA (A), time of fermentation and temperature on the TFC (B), and okara concentration and time of fermentation on the antioxidant potential (ABTS) (C)

From

Probiotic-Assisted Semi-Solid-State Fermentation of Amaranth Flour Using Response Surface Methodology for Enriched Bioactives

Mamadou Lamarana Souare, William Tchabo, Spéro Ulrich Koba Edikou, Gabriela Elena Bahrim, Mihaela Cotârleț

American Journal of Food and Nutrition. 2026, 14(1), 7-18 doi:10.12691/ajfn-14-1-2