EFFECT OF PROCESSING ON PHYSICOCHEMICAL AND NUTRITIONAL QUALITY OF TOUBANI, A TRADITIONAL STEAMED COWPEA-BASED MOIST PASTE FROM WEST AFRICA

  • Department of Nutrition and Agri-Food Sciences, Faculty of Agricultural Sciences, University of Parakou, BP 123 Parakou, Benin.
  • Agricultural and Food Technologies Program (PTAA) of the Agonkanmey, Agricultural Research Center (CRA-Agonkanmey), National Institute of Agricultural Research, 01BP 128 Porto-Novo, Benin.
  • Department of Food Technology Engineering, Polytechnic School of Abomey Calavi, University of Abomey-Calavi, 01 BP 2009 Cotonou, Benin.
  • International Center for Agricultural Education and Research (ICAER), Faculty of Agriculture, Shinshu University, 399-4598 Minami Minowa Mura 8304, Japan.
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Toubani is a traditional cowpea-based dish, that has significant place in the culinary traditions of sub-Saharan Africa. Our study aimed to elucidate the nuanced nutritional and physicochemical profiles of distinct Toubani variants, reflecting the preferences and practices of the Beninese population. We collected 40 samples across five cities for comprehensive analysis. Regarding physicochemical characteristics, the Toubani made from hulled cowpeas exhibited heightened acidity and lower levels of dry matter, contrasting with the Toubani made from unhulled cowpeas plus yam and fermented Toubani made from unhulled cowpeas plus yam, which displayed significantly elevated values (p<0.05). On the nutritional front, the fermented Toubani stood out with higher content of carbohydrates and caloric density.


[Bio Nikki Sare Orou Eric, Hongbete Franck, Kindossi M. Janvier, Houssou A. P. Ferdinand, Tchobo P. Fidele and Bagoudou A. Fawaz (2025); EFFECT OF PROCESSING ON PHYSICOCHEMICAL AND NUTRITIONAL QUALITY OF TOUBANI, A TRADITIONAL STEAMED COWPEA-BASED MOIST PASTE FROM WEST AFRICA Int. J. of Adv. Res. (Oct). 511-522] (ISSN 2320-5407). www.journalijar.com


BIO NIKKI SARE Orou Eric
Department of Nutrition and Agri-Food Sciences, Faculty of Agricultural Sciences of the University of Parakou, BP 123 Parakou, Benin
Benin