P.N., Ani, Ibeanu V.N.;, Umerah N.N., and Nwanga T.J. “Effect of Traditional Processing Methods on Cooking Time, Proximate and Amino Acid Composition of Pigeon Pea (Cajanus Cajan)”. Journal of Home Economics Research 28, no. 2 (August 31, 2024). Accessed January 10, 2025. https://journals.heran.org/index.php/JHER/article/view/459.