View of Effect of Wet and Dry Processing on the Proximate and Mineral Composition of Traditional Nigerian Steamed Legume Pudding (Moi-Moi) Prepared from Cowpea (Vigna unguiculata) and Bambara Groundnut ( Vigna subterranea )

Return to Issue Details Effect of Wet and Dry Processing on the Proximate and Mineral Composition of Traditional Nigerian Steamed Legume Pudding (Moi-Moi) Prepared from Cowpea (Vigna unguiculata) and Bambara Groundnut (Vigna subterranea) Download Download PDF