id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfsoa-3272	Nwokolo; Demola	Impact of Processing Techniques on Soybean (Glycine max) Nutritional and Anti-Nutritional Properties	2025	5	.pdf	application/pdf	2698	154	57	Crude protein contents (%) for samples B, C, D, and the control (sample A) were 23.98, 24.67, 25.07, and 28.44, respectively. The significant rise in crude protein in sprouted soybeans could be due to intricate metabolic processes that occur during hydration and sprouting.	cache/ajfsoa-3272.pdf	txt/ajfsoa-3272.txt