@article{fdi:010094595,
  title = {{T}raditional process for making cowpea doughnuts : innovating to facilitate production and meet nutritional and sensory expectations},
  author = {{Y}vanez, {F}. and {M}adod{\'e}, {Y}.{E}. and {E}zin, {R}. and {M}ouquet {R}ivier, {C}laire and {R}ivier, {M}. and {D}elpech, {C}. and {C}hapron, {M}organe and {G}rondin, {G}uillaume and {A}rnaud, {E}.},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he study focuses on the processing of cowpeas into {A}ta doughnuts in {B}enin, with the aim of improving the work of women processors. {T}raditionally, cowpeas are dehulled manually using water, a tedious and

time-consuming step. {T}wo innovative products have been developed using the dry method: partially dehulled cotyledons and flour made from these cotyledons. {T}he use of these products, and in particular

the flour, simplifies the doughnut-making process and reduces water consumption, but with higher material losses. {S}ensory tests and nutritional analyses show promising results, although adjustments are

still needed, particularly to the alpha-galactoside content of the flour. {T}hese innovations are helping to improve processing methods and add value to local products, thereby supporting food security and the

local economy.},
  keywords = {{BENIN} ; {COTONOU} ; {NIGERIA}},
  booktitle = {},
  journal = {{I}nnovations {A}gronomiques},
  volume = {99},
  numero = {},
  pages = {24--34},
  ISSN = {1958-5853},
  year = {2025},
  URL = {https://www.documentation.ird.fr/hor/fdi:010094595},
}