Yvanez F., Madodé Y.E., Ezin R., Mouquet Rivier Claire, Rivier M., Delpech C., Chapron Morgane, Grondin Guillaume, Arnaud E. (2025). Traditional process for making cowpea doughnuts : innovating to facilitate production and meet nutritional and sensory expectations. Innovations Agronomiques, 99, 24-34. ISSN 1958-5853.
Titre du document
Traditional process for making cowpea doughnuts : innovating to facilitate production and meet nutritional and sensory expectations
Année de publication
2025
Type de document
Article
Auteurs
Yvanez F., Madodé Y.E., Ezin R., Mouquet Rivier Claire, Rivier M., Delpech C., Chapron Morgane, Grondin Guillaume, Arnaud E.
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.
Plan de classement
Nutrition, alimentation [054]
;
Sciences du monde végétal [076]
;
Economie générale / Macroéconomie [094]
