Ari, Maikano MohammedAyanwale, B.A.Adama, T.Z.Olatunji, E.A.2023-12-112023-12-112012-01-01Abou-Arab, A & Abu-Salem, F.M (2010). Nutritional quality of Jatropha curcas seeds and effect of some physical and chemical treatments on their anti-nutritional factors African Journal of Food Science 4(3) 93-103 Abiola, S. S & Tewe, O.O. (2003). Effect of Replacing Cocoa Husk for Wheat Bran on Internal Organs, Carcass Yield Serum Metabolites and Economics of Production of Growing Cockerels: Nigerian Agricultural Journal. 34:110 – 115 AOAC. (1995). In: Cunni, P.A. (Ed.), Official Methods of Analysis of the Association Official Analytical Chemists, vol. 1, 16th ed. AOAC International, Arlington,USA, p. 1298. Ari, M.M, Ayanwale, B.A, Adama,T.Z & Olatunji, E.A, (2012). Effects of different fermentation methods on the proximate composition,amino acid profile and some antinutritional factors (ANFs) in soyabeans (Glycine Max) Fermentation Technology and Bioengineering 2: 6-12https://keffi.nsuk.edu.ng/handle/20.500.14448/2801This experiment was conducted to compare the effects of different fermentation methods of soyabeans on growth and serum indices using 240 days-old Anak broilers that were randomly divided into four (4) experimental groups of three replicates each. Dietary treatments were as follows: T1, T2, T3 and T4 representing lactobacillus (control), Cooking and fermenting, Daddawa fermentation and Cooking with potash before fermentation based groups at both starter and finisher phases and fed starter (1- 35 d) and finisher (36- 63 d ) diets. T2, T3 and T4 significantly (P <0.05) increased SGR and GE when compared to T1 at the starter phase. FCR, PER and EER were significantly affected by dietary treatments (P > 0.05). Variations in serum profile were significant (P>0.5) except cholesterol. This suggest that fermentation processes provides effective mechanism for the improvement in growth indices, PER, EER and reduction in serum cholesterol in broilers.enBroilers, Fermentation, Growth Indices and Serum ProfileArticle