@article{fdi:010085733,
  title = {{C}onsumption of cowpea-based dishes in {B}enin : main motives and barriers, and spatial and temporal changes},
  author = {{A}kisso{\'e}, {L}. and {I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {M}adod{\'e}, {Y}.{E}. and {H}emery, {Y}ouna and {K}possilande, {C}.{E}. and {M}ouquet {R}ivier, {C}laire},
  editor = {},
  language = {{ENG}},
  abstract = {{I}n {B}enin, cowpea products are commonly consumed traditional dishes. {U}rbanization and income changes contribute to eating habit modifications in low- and middle-income countries. {T}herefore, the aims of this study were (i) to identify factors influencing cowpea consumption and (ii) to document generational changes in cowpea consumption in rural and urban areas. {A} {F}ood {F}requency {Q}uestionnaire, which considered nine cowpea-based dishes classified in three groups (doughnuts, stews, and mixed dishes), was filled in by 1,217 adults in {C}otonou (urban area) and in {A}djohoun and {A}llada (rural areas). {S}ixteen focus group discussions (n?=?7-13 participants/each) were also carried out. {C}owpea-based dishes were consumed by 90%-95% of respondents. {S}ocioeconomic and demographic factors had little or no influence on cowpea-based dish consumption. {T}he main motivations for their consumption were health benefits and satiety provided at low cost. {T}he main barriers to cowpea consumption, identified by participants, were preference for other foods, lack of availability as street food, and ignorance of some traditional dishes. {D}igestive discomfort was also identified as a factor that reduced the frequency of cowpea-based dish consumption, but not as a factor of non-consumption. {C}hanges in cooking methods and consumption patterns were pointed out by the respondents for some of these cowpea-based dishes with the aim to reduce cooking time or improve the dish attractiveness. {O}ur findings bring knowledge on cowpea consumption in urban and rural areas in the south of {B}enin that could help to develop strategies for limiting the nutritional transition-linked decrease of cowpea consumption in the future.},
  keywords = {{ALIMENTATION} {HUMAINE} ; {CONSOMMATION} {ALIMENTAIRE} ; {COUTUME} {ALIMENTAIRE} ; {PLANTE} {ALIMENTAIRE} {TROPICALE} ; {CHANGEMENT} {SOCIAL} ; {SOCIETE} {URBAINE} ; {SOCIETE} {RURALE} ; {NIEBE} ; {BENIN} ; {COTONOU} ; {ADJOHOUN} ; {ALLADA}},
  booktitle = {},
  journal = {{L}egume {S}cience},
  volume = {4},
  numero = {4},
  pages = {e146 [10 ]},
  ISSN = {2639-6181},
  year = {2022},
  DOI = {10.1002/leg3.146},
  URL = {https://www.documentation.ird.fr/hor/fdi:010085733},
}