Fermentation has been known to cost effective method with the ability to improve food nutritional qualities. Moringa oleifera is an important tropical food plant that seems to have great nutritional, therapeutic,industrial, agricultural, and socioeconomic value. The objective of this study is to evaluate the suitability of Lactobacillus casei ATCC 393 as starter cultures for infusion Moringa oleifera leaves fermentation to enhance its antioxidant activity. In this study, leaf of Moringa oleifera, Lam were used as substrate for lactic fermentation in different concentration . The fermentation product were analyzed for their total phenolic, antioxidant activity via DPPH , total acid content during 24 hours fermentation.. Differences in the concentration of leaves and bacterial inoculum exhibited diferrent phenolic contents, and antioxidant activity compared to the freshly-prepared leaf infuses with majority showing signifcant changes (p < 0.05) . The higher antioxidant activity was obtained from the substrate concentration of 1.5% and the inoculum concentration of 15%. This research may suggest a new use for Moringa oleifera leaves which ferment lactate in the production of functional foods and drinks.