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.
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