Women street vendors are an integral part of the economy of Niger. They prepare and sell inexpensive food for passersbys and use the money they make to support their families. A common product these women have traditionally made is kossai, a nutritious, high-protein product that has been a customary food for generations. An important challenge for women street vendors is preparing the kossai batter from whole cowpeas, as it is a highly laborintensive and physically-demanding process. In this study, researchers conducted a direct market test in which 100 women in the city of Niamey, Niger, were given two kilograms of coarse textured cowpea flour to use in their daily kossai production. Research indicates that finely ground cowpea flour produces dense, unpalatable kossai, while coarser flour results in a lighter, more palatable product. The women were then surveyed to determine the quality of the kossai produced from the flour and overall client satisfaction. The women found the flour to be highly advantageous, saving them time, energy and inputs, and 79% reported that they would use the flour for their kossai production if it were made available to them. The adoption of this new technology would have numerous effects, including enhanced economic development of Nigerien communities, positive health and nutritional impacts, and the creation of a new sector in the value chain.

Production of kilichi, a grilled meat of West Africa, is a common method of meat preservation in Niger. Thirty samples of condiments‐coated kilichi and uncoated kilichi collected in Niger, were analyzed for microbiological contamination, as well as NaCl, protein and lipid contents, using standard methods. Contamination with Polycyclic Aromatic Hydrocarbons (PAHs) was also assessed using a HPLC–FLD technique. Highly significant differences (p < .001) were observed between coated kilichi and uncoated kilichi, for NaCl content (2.56% and 1.40%), for proteins (51% and 72%) and lipids (18% and 13%), respectively. Water activity was low in both kilichi, showing a potential microbial stability. Among the 15 European Union (EU) priority PAHs, 12 were detected in the samples. About 56.3% of coated kilichi samples exceeded the EU maximal limit for BaP, and 75% exceeded the EU maximal limit for the sum of 4 PAHs (PAH4). For uncoated kilichi, 28.6% of samples did not meet the standards for BaP and PAH4. About 6% of coated kilichi samples were not compliant with standards related to Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, and 31%, 50% for yeasts and fungi, respectively. Escherichia coli and Enterobacteria were below the detection limit in both kilichi, but Salmonella and Bacillus cereus were detected only in one coated kilichi. The noncompliant samples of uncoated kilichi were in the proportions varying between 7% –86% for S. aureus, C. perfringens, yeasts, and fungi. This study showed potential risks associated with the consumption of traditionally produced kilichi in Niger due to both PAHs and pathogen bacteria contamination.

Kilichi, originated from Hausa people, is the most popular value-added meat product manufactured in Sahelian countries, which provides cash income to most producers . It is a ready-to-eat product consumed in both rural and urban areas, mainly as a snack (Isah & Okubanjo, 2012;Kalilou, 1997;Mgbemere et al., 2011;Olusola et al., 2012). Two main categories of kilichi are manufactured in Niger: coated kilichi (kilichi ja) and uncoated kilichi (rumuzu). Kilichi ja is produced by trimming boneless meat, cutting into pieces of parallelepiped shape before slicing into flat thin straps. The straps are pre-dried in the sun, followed by marinating in a sauce made of complex blend of spices and colorant, before a second sun drying and briefly grilling at wood fire. The process of rumuzu production is similar to that of kilichi ja, except the slight seasoning of the pre-dried straps before grilling and the second sun drying step.

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