A. N. Anosike, J. Luka, A. Moses, and A. O. Toyin, “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)”, FJS, vol. 10, no. 14, pp. 20–26, Aug. 2026, doi: 10.33003/fjs-2026-1014-5513.