Comparative Evaluation of Selected Nutritional, Amino Acid, and Fatty Acid Profiles of Horse Eye Bean (Mucuna urens) Flour under Varied Pre-Treatment Methods
T. K. Adebayo, F. M. Oladipo & K. A. Jimoh · Asian Food Science Journal · 2026
This study investigated the effects of different pre-treatment methods (raw, roasting, boiling, and soaking) on the proximate, mineral, amino acid, and fatty acid compositions of horse eye bean flour (Mucuna urens) to evaluate its nutritional and functional potential. Statistical...
Open access
Research Article
10.9734/afsj/2026/v25i10924