Effects of Processing Methods on Proximate, Antinutrients, and Antioxidant Properties of Pigeon Pea (Cajanus cajan) Flours and Organoleptic Properties of the Puddings. Sahel Journal of Life Sciences FUDMA, [S. l.], v. 4, n. 1, p. 193–206, 2026. DOI: 10.33003/sajols-2026-0401-23. Disponível em: https://saheljls.fudutsinma.edu.ng/index.php/saheljls/article/view/627. Acesso em: 3 apr. 2026.