2025/01/01 by Florian Yvanez, Yvanez, Florian, Yann Eméric Madodé +11
Chemistry · #Alpha-galactosides #Benin #Bénin #Coconut Research and Applications #Dehulling #Décorticage #Farine #Flour #Granulométrie #Légumes secs #Particle size #Pulses
paper · pdf · doi:10.17180/ciag-2025-vol99-art08
openalex publication_date 2025/01/01 · openalex created_date 2025/02/02 · openalex updated_date 2026/07/01
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.