Figure 2. Effect of processing on the Vitamin (A, C and E) content of M. flagellipes seed flour. Data are mean ± SD (n=3) (Different letters within the same type are significantly different (P≤0.05))

From

Effect of Processing on the Nutrient, Anti-nutrient and Functional Properties of Mucuna flagellipes (Ox-eyed Bean) Seed Flour; An Underutilized Legume in Nigeria

Nwajagu I.U, Garba A., Nzelibe H.C, Chukwuekezie N.E, Abah C.R, Umar A.T, Anarado C.S, Kahu J.C, Olagunju A., Oladejo A.A, Bashiru I.

American Journal of Food and Nutrition. 2021, 9(1), 49-59 doi:10.12691/ajfn-9-1-7