ABSTRACT This study examined the effects of chemical pre-milling treatment on the physico-chemical as well as pasting properties of Mucuna sloanei ‘ukpo’ flour. The seeds were treated with Distilled water, Citric Acid, Sodium bicarbonate, and Sodium Chloride solutions at various levels of concentration (1% 2.50%, 5% 7.5%, 10% w/v) before milling into flour. Proximate and functional properties of the flour were evaluated. Functional property analysis, of the Chemical treated flour showed that flour of distilled water gave best results for swelling index (3.50); Distilled water treated sample gave highest value for emulsion capacity (69.09%) and stability (69.09%), foam capacity (8.0%) and stability (8.0%). Sodium bicarbonate showed best result for water absorption capacity (WAC) (6.47ml/g), Citric Acid flour sample had better result for Oil Absorption capacity (OAC) (2.29ml/g). Sodium chloride and sodium bicarbonate showed better results for bulk density (BD) (0.78g/ml) and (0.78g/ml) respectively. The control showed better pasting properties items of peak viscosity (PV), 609RVU, Trough Viscosity (TV), 619RVU; Final viscosity (FV), 1495RVU; set back viscosity (SB), 951RVU. Cake sample produced with blends containing 75% wheat and 25% ukpo flour ranked best among the other cake samples blends, though the control sample remained exceptional in the overall sensory evaluation.