ANOSIKE, Angela Ngozi; LUKA, Jonathan; MOSES, Angelo; TOYIN, Abdulrazaq Olawale. 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, [S. l.], v. 10, n. 14, p. 20–26, 2026. DOI: 10.33003/fjs-2026-1014-5513. Disponível em: https://fjs.fudutsinma.edu.ng/index.php/fjs/article/view/5513. Acesso em: 19 aug. 2026.