Legumes (cowpea and soybean) were milled using a cyclone-assisted attrition mill to produce fine legume flour. Milling variations consisted of alterations in mill design and operating parameters in addition to preconditioning treatments of the seed. Legume flour from cowpea seed was used to prepare moin-moin (steamed cowpea paste) with variations in particle size, water, solids concentration, and cooking time. Legume flour from soybean was incorporated into an instant beverage mix with other common ingredients found in soy milk. Milling parameters were found to have a greater effect on legume flour particle size and yield, whereas seed conditioning showed little to no affect. Moin-moin prepared from attrition milled flour was found to be denser than a traditional product; additionally it was found that longer cooking times of attrition milled cowpea flour produced sticky products. Soy mix prepared from attrition milled flour was shown to have slightly greater suspension stability than non-attrition milled soy flour; however, the presence of adjunct ingredients did not allow for a clear delineation.