Table 4 DPPH radical scavenging activity of Vigna angularis fermented by Bacillus subtilis KCCM 11965P (%)

Extract (%)	Fermentation period (h)
	0	24	48	72
	1	41.7±5.01)a2)	65.8±3.4b	68.7±1.6b	70.7±3.4b
3	36.1±6.0a	54.3±1.8b	60.5±4.9b	63.6±5.2b
5	24.4±3.8a	48.4±2.0b	40.1±5.7b	36.0±4.0b

All values are expressed as mean±SD of triplicate determinations.
The means followed by same letter in the same column are not significantly different according to ANOVA and Tukey’s multiple comparison tests (p<0.05).