Abstract:This study was carried to evaluate the effect of natural fermentation on nutritional
composition and anti-nutrients in soy-wara. A total of 100 samples consisting of five
treatments of 20 samples per each treatment were studied. Yellow soybeans were soaked
and fermented for 24 hrs, 48 hrs, 72 hrs and 96 hrs respectively at 27±2oC with 0 hr as
control. Fermented soybeans were used for soy-wara production and soy-wara samples
were evaluated for nutritional (amino acid, vitamin and mineral profile) and antinutrit… Show more
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