SOAKING AND BOILING EFFECTS ON THE PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF UKPO (MUCUNA FLAGELLIPES), EGUSI (COLOCYNTHIS CITRULLUS) AND OGBONO (IRVINGIA GABONESIS)

Processing (soaking and boiling) effects on the proximate composition and functional properties of Ukpo; Egusi and Ogbono flours were carried out. Soaking increased (10.50 to 10.94%) the crude protein of ukpo flour but decreased (28.35 to 21.26% and 15.91 to 15.09% respectively) that of Egusi and Ogbono flours. Boiling decreased (10.50 to 9.09%, 28.35 to 20.27% and 15.91 to 12.96% respectively) the crude protein of Ukpo and Egusi flours. Soaking and boiling increased (15.50 to 39.24% and 30.79%;3.97 to 16.15% and 11.34% respectively) the carbohydrate contents of Ukpo and Egusi flours while the same processing methods also decreased (7.87 to 3.76% and 7.61% respectively) the carbohydrate contents of Ogbono flour. Boiled Ukpo and Egusi flours respectively showed significant differences (P