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COMPARATIVE STUDY ON PROXIMATE AND PHYTOCHEMICAL ANALYSIS OF PROCESSED TWO DIFFERENT GERMPLASM OF MUCUNA PRURIENS (VELVET BEANS)

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Figure

FIG. 1: PROXIMATE COMPOSITION OF RAW, COOKED, SOAKED AND COOKED MUCUNA PRURIENS WHITE COLORED AND BLACK COLORED SEEDS
FIG. 2: PHYTOCHEMICAL COMPOSITION OF RAW,  COOKED, SOAKED AND COOKED MUCUNA PRURIENS WHITE COLORED AND BLACK COLORED SEEDS

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