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Traditional process for making cowpea doughnuts: innovating to facilitate production and meet nutritional and sensory expectations.

Year: 2025

Type: article

Abstract: The study focuses on the processing of cowpeas into Ata doughnuts in Benin, with the aim of improving the work of women processors. Traditionally, cowpeas are dehulled manually using water, a tedious and time-consuming step. Two innovative products have been developed using the dry method: partially dehulled cotyledons and flour made from these cotyledons. The use of these products, and in particular the flour, simplifies the doughnut-making process and reduces water consumption, but with higher material losses. Sensory tests and nutritional analyses show promising results, although adjustments are still needed, particularly to the alpha-galactoside content of the flour. These innovations are helping to improve processing methods and add value to local products, thereby supporting food security and the local economy.

Source: HAL (Le Centre pour la Communication Scientifique Directe)

DOI: 10.17180/ciag-2025-vol99-art03-gb

Author: Yvanez, Florian

Institution: UMR QualiSud

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production, Industry, innovation and infrastructure

Open Access status: green

OpenAlex ID: W4416813549

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