Effect of Open and Controlled Fermentation on the Proximate and Antinutrient Compositions of Glycine max (Soya Bean)
K. M. Anigo, A. S. Abdullahi, A. Olagunju & A. S. Michael · Advances in Research · 2014
Aims: The effect of open and controlled fermentation on the proximate and anti-nutrients compositions of Glycine max were investigated. Study Design: Ability of fermentation to improving the proximate composition and lowering the antinutrients in G. max was studied. Place and Dur...
Open access
Research Article
10.9734/AIR/2015/10359