Effects of soaking and boiling and autoclaving on nutritional quality of Mucuna flagellipes (Ukpo)

E. A. Udensi; N. U. Arisa; E. Ikpa

doi:10.5897/AJBR.9000106

African Journal of
Biochemistry Research

Abbreviation: Afr. J. Biochem. Res.
Language: English
ISSN: 1996-0778
DOI: 10.5897/AJBR
Start Year: 2007
Published Articles: 425

Full Length Research Paper

Effects of soaking and boiling and autoclaving on nutritional quality of Mucuna flagellipes (Ukpo)

E. A. Udensi1, N. U. Arisa2* and E. Ikpa1

1Department of Food Technology, Bells University of Technology, Ota, Nigeria. 2Department of Food Science and Technology Abia State University Uturu, Nigeria.
Email: chizaramekpere2006@yahoo. co.k

Article Number - 6CD16C811036
Vol.4(2), pp. 047-050 , February 2010
https://doi.org/10.5897/AJBR.9000106

Accepted: 30 October 2009
Published: 28 February 2010

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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African Journal of Biochemistry Research

Effects of soaking and boiling and autoclaving on nutritional quality of Mucuna flagellipes (Ukpo)

E. A. Udensi1, N. U. Arisa2* and E. Ikpa1

African Journal of
Biochemistry Research