Anosike AN, Luka J, Moses A, Toyin AO. 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 [Internet]. 2026 Aug. 12 [cited 2026 Aug. 19];10(14):20-6. Available from: https://fjs.fudutsinma.edu.ng/index.php/fjs/article/view/5513