Popularization of Traditional Processing of Cowpea into Couscous (Beroua) in the West...............

There is a wide range of food processing sites in Niger, ranging from cowpea to rice (Vigna unguiculata). Artisanal methods are used to make beroua or cowpea couscous, as with most processed foods. Its origins can be traced back to the Arawa people (Dogondoutchi). This transformation spread to the Maradi and Zinder regions, where studies have revealed a wide range of cowpea grain processing into beroua. This study aimed to describe local knowledge around the different processes of processing cowpea into beroua through important areas of cowpea agricultural production in Niger, notably Dosso, Maradi and Zinder. The results show that beroua has been known for several years by local populations, its production and consumption are based on traditional knowledge and know-how. Cultural and technical exchanges between peoples transformed the beroua popular quickly. The beroua, through marketing and various exhibitions, has contributed to the popularization of Niger's traditional dishes both at national and international level.

Please see the link :- https://www.journalafsj.com/index.php/AFSJ/article/view/30228