African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12218

Full Length Research Paper

Traditional production technology, consumption and quality attributes of toubani: A ready-to-eat legume food from West Africa

Franck Hongbete
  • Franck Hongbete
  • Département de Nutrition et Sciences Agroalimentaires, Faculté d’Agronomie, Université de Parakou, BP : 123 Parakou, Bénin.
  • Google Scholar
Abdoul-Kader Tidjani
  • Abdoul-Kader Tidjani
  • Département de Nutrition et Sciences Agroalimentaires, Faculté d’Agronomie, Université de Parakou, BP : 123 Parakou, Bénin.
  • Google Scholar
Janvier Melegnonfan Kindossi*
  • Janvier Melegnonfan Kindossi*
  • Département de Nutrition et Sciences Agroalimentaires, Faculté d’Agronomie, Université de Parakou, BP : 123 Parakou, Bénin.
  • Google Scholar


  •  Received: 24 January 2017
  •  Accepted: 28 March 2017
  •  Published: 10 May 2017

Abstract

Toubani is a traditional ready-to-eat legume food, consumed as staple food with stews. This study investigated the socio-cultural profile of stakeholders, the traditional processing techniques and sensory quality attributes. For this purpose, a survey was carried out in two municipalities using a questionnaire managed to stakeholders. The results showed that toubani production is exclusively undertaken by women while consumption is by all classes of people. Three types of Toubani were identified, varying in their raw materials and processing technologies: the use of cowpea as a single element or in combination with yam. The sensory quality attributes of Toubani with regards to consumers’ preference was linked to the perception of processors.

Key words: Toubani, cowpea, yam, quality attributes, production, consumption.