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This study was intended to determine the effects of Vigna unguiculata on pain sensation in 40 adult Swiss white mice. The mice were randomly selected into four groups (A, B, C and D) and allowed to acclimatize for a period of 3 weeks. With free access to food and water. They were subsequently subjected to a treated period of 4 weeks, during which group B,C and D(test group)received cooked, uncooked beans and serotonin precursor diets containing 50%(cooked and uncooked beans) anddoi:10.5281/zenodo.838306 fatcat:ut5zuucylrbpxn6wuycefpu56e