Preparation, consumption, and nutritional composition of west African cowpea dishes.

In Africa, nutrient intake deficiencies are widespread. We, therefore, investigated the potential contribution of cowpea dishes to the ingestion of several macro- and micronutrients. Processors and consumers were interviewed and cowpea dishes analyzed.

Kpejigaou: an indigenous, high-protein, low-fat, cowpea-based griddled food proposed for coastal West Africa.

Background: Griddled cowpea paste foods have high nutritional potential because they are low in fat but high in protein. A good understanding of process and product characteristics of kpejigaou is necessary to improve its quality and enhance acceptability.

Objective: To describe the product, evaluate critical variables in traditional processing, and determine consumer quality criteria and preferences for kpejigaou.

Cowpeas as growth substrate do not support the production of aflatoxin byAspergillus sp.

A number of 21Aspergillus sp. strains isolated from cowpeas from Benin (Africa) were characterized by RAPD methodology. Seven of these strains grouped withA.

Impact of mechanical shelling and dehulling on Fusarium infection and fumonisin contamination in maize.

Mechanical shelling and dehulling methods were tested to evaluate their impact on Fusarium infection and fumonisin contamination in maize. All shelling methods which were tested were found to damage the grains. The IITA sheller caused the highest level (up to 3.