%0 Journal Article
%9 ACL : Articles dans des revues avec comité de lecture non répertoriées par l'AERES
%A Yvanez, F.
%A Madodé, Y.E.
%A Ezin, R.
%A Mouquet Rivier, Claire
%A Rivier, M.
%A Delpech, C.
%A Chapron, Morgane
%A Grondin, Guillaume
%A Arnaud, E.
%T Traditional process for making cowpea doughnuts : innovating to facilitate production and meet nutritional and sensory expectations
%D 2025
%L fdi:010094595
%G ENG
%J Innovations Agronomiques
%@ 1958-5853
%K BENIN ; COTONOU ; NIGERIA
%P 24-34
%U https://www.documentation.ird.fr/hor/fdi:010094595
%> https://horizon.documentation.ird.fr/exl-doc/pleins_textes/2025-08/010094595.pdf
%V 99
%W Horizon (IRD)
%X 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.
%$ 076 ; 054 ; 094