Abafi Joseph Majiyebo

Comparative Effects of Sprouting and Fermentation on the Nutrient and Anti-nutrient Composition of Soybeans (Glycine max)

Abafi Joseph Majiyebo, Musa Shafii Abubakar, Abdulraheem Gafar Tope, Mohammed Abdulmalik Kudu, Abdullahi Abdulraheem Aliyu & Lawrence Blessings Arumula · Asian Journal of Biotechnology and Bioresource Technology · 2026

Sprouting and fermentation are traditional methods used to make legumes more nutritious by increasing nutrient availability and reducing antinutrients. In this study, we looked at how sprouting (for 24, 48, 72, and 96 hours) and spontaneous solid-state fermentation (for 24 to 72...