Evaluation of the Physicochemical Properties of Velvet Bean (Mucuna cochinchinensis L.) Flour as Influenced by Parboiling and Fermentation Manuscript Number2026/JAFSAT/15367 JournalJournal of Advances in Food Science & Technology AuthorsP. Gbakaan, B. D. Igbabul, J. Amove, C. C. Ariahu Back to Journal