Popularization of Traditional Processing of Cowpea into Couscous (Beroua) in the West (Dogondoutchi) and Mid-South (Maradi and Zinder) of Niger
Issoufou Amadou, Oumarou S. Samna, Mahamadou E. Gounga, Mounkaila A. Hassane & Abdoul-Aziz Saidou · Asian Food Science Journal · 2020
In Niger, there is a rich diversity of food processing sits from cowpea (Vigna unguiculata). Like most processed products, beroua or cowpea couscous is produced using artisanal processes. It is originated from the people of Arawa (Dogondoutchi). This transformation spread to the...
Open access
Research Article
10.9734/afsj/2020/v19i130228