Anosike, A.N. et al. 2026. 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). FUDMA Journal of Sciences. 10, 14 (Aug. 2026), 20–26. DOI:https://doi.org/10.33003/fjs-2026-1014-5513.