الفهرس 
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Abstract
The effects of processing by autoclaving (AC), soaking (SK), and long-term fermentation (L-TF, 14 d) on the nutritional composition, were determined for linseed meal (LSM), soybean meal (SBM) and Groundnut meal (GNM) in this study. After processing, crude protein content improved by 11% after L-TF, and crude lipid content 25% after SK for LSM; crude protein content improved by 27% after L-TF, and crude lipid content 13% after SK for GNM. Autoclave and Fermentation (L-TF) were better tools for enhancing the nutritional composition of linseed, groundnut meal and soybean meal improving the crude protein, crude lipid contents.
We concluded from the study that the three treatments had a significant effect on the studied feed materials in terms of their impact on growth, nutritional utilization, water quality and economic evaluation, but the best of them are the two methods of autoclave and fermentation around that autoclaving and fermentation were simple, cost-effective, and efficient ways to improve the nutritional value of the selected oilseed by-products.