“…All the inoculated samples were incubated at 30 ± 2 • C for 4 days to carry out the fermentation process. Prior to this, the fermentation conditions were optimized for moisture (50,55,60,65, and 70%), temperature (28,30,32, and 36 • C), inoculums rate (1, 2.5, 5, 7.5, and 10%), pH (5.5, 6, 6.5, 7, 7.5), and incubation period (1, 2, 3, 4, and 5 days). The optimized conditions of 60-65% moisture, 28-30 • C temperature, 5% inoculum rate, 6.5-7 pH, and 4-day incubation period were applied in the present investigation.…”