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Research Article

Effects of soaking and boiling and autoclaving on the nutritional quality of Mucuna flagellipes (â€œukpoâ€)

E. A. Udensi¹, N. U. Arisa^2* and E. Ikpa¹

¹Department of Food Technology, Bells University of Technology, Ota, Ogun State, Nigeria.

²Department of Food Science and Technology Abia State University Uturu, Abia State, Nigeria.

AJMR, 2018, 17(1), 1-6;

Received : 13 Nov 2018 / Accepted : 30 Oct 2025 / Published : 13 Nov 2018

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Table of Contents

Effects of soaking and boiling and autoclaving on the nutritional quality of Mucuna flagellipes (â€œukpoâ€)

Effects of soaking and boiling and autoclaving on the nutritional quality of Mucuna flagellipes (â€œukpoâ€)