The present study aims to investigate antioxidant activity and phenolic contents of Thai thua nao. Methanolic
extracts of cooked non-fermented soybeans (CNF) and thua nao—fermented soybeans prepared by naturally
occurring bacteria (TNMX) and Bacillus subtilis TN51 (TNB51) were prepared and used to determine antioxidant
activities by β-carotene-linoleic acid system and DPPH-radical scavenging assay