Physicochemical and nutritional quality of Toubani, a traditional steamed cowpea-based paste from West Africa BIO NIKKI SARE Orou Eric(1), HONGBETE Franck(1), KINDOSSI Janvier(1), HOUSSOU Paul Ferdinand(2), TCHOBO Paul Fidele(3), BAGOUDOU Abdel Fawaz(4)
(1)Department of Nutrition and Agri-Food Sciences, Faculty of Agricultural Sciences of the University of Parakou, BP 123 Parakou, Benin-
(2)Agricultural and Food Technologies Program (PTAA) of the Agonkanmey Agricultural Research Center (CRA-Agonkanmey) of the National Institute of Agricultural Research of Benin, 01BP 128 Porto-Novo-
(3)Department of Food Technology Engineering of the Polytechnic School of Abomey Calavi of the University of Abomey-Calavi, 01 BP 2009 Cotonou 01, Benin-
(4)International Center for Agricultural Education and Research (ICAER), Faculty of Agriculture, Shinshu University, 399-4598 Minami Minowa Mura 8304, Japan.
Corresponding author: ebionikki[at]gmail.com
Abstract
Toubani, a traditional cowpea-based dish, holds a significant place in the culinary traditions of sub-Saharan Africa, where various indigenous methods contribute to its diverse variants. Our study aimed to elucidate the nuanced nutritional and physicochemical profiles of distinct Toubani variants, reflecting the preferences and practices of the Beninese population. Through a strategic sampling plan, we collected 40 samples across five cities for comprehensive analysis. Regarding physicochemical characteristics, the Toubani made from hulled cowpeas (TD) exhibited heightened acidity and lower levels of dry matter (25.31%), ash (1.24%), and fibers (5.48%), contrasting with the Toubani made from unhulled cowpeas plus yam (TND+I) and fermented Toubani made from unhulled cowpeas plus yam (TFND+I), which displayed significantly elevated values (p<0.05). On the nutritional front, the fermented Toubani made from unhulled cowpeas plus yam (TFND+I) stood out with higher content of carbohydrates (16.11%), lipids (0.9%), vitamins (0.30mg/100g), and caloric density (151.16Kcal/g). In contrast, the Toubani made from hulled cowpeas (TD) and the Toubani made from unhulled cowpeas (TND) variants exhibited notably lower values (p<0.05) while boasting substantial protein content (26.01%). Additionally, we observed an interdependence of approximately 65% between the assessed parameters and the production processes. These findings underscore the diverse characteristics of Toubani variants and highlight its potential as an effective nutritional alternative to address protein-energy malnutrition. The study advocates for the recognition and promotion of Toubani as a valuable culinary resource with broader implications for public health and nutrition strategies.
