Traditional production technology, consumption and quality attributes of toubani: A ready-to-eat legume food from West Africa

Abstract

Toubani is a traditional ready-to-eat legume food, consumed as staple food with stews. This study investigated the socio-cultural profile of stakeholders, the traditional processing techniques and sensory quality attributes. For this purpose, a survey was carried out in two municipalities using a questionnaire managed to stakeholders. The results showed that toubani production is exclusively undertaken by women while consumption is by all classes of people. Three types of Toubani were identified, varying in their raw materials and processing technologies: the use of cowpea as a single element or in combination with yam. The sensory quality attributes of Toubani with regards to consumers' preference was linked to the perception of processors.

Pulse Production, Consumption and Utilization in Nigeria within Regional and Global Context

“…Stiff pudding/porridge/‗fufu' of Bambara beans and AYB among others, alone or combined with cereals/roots/tubers eaten with soups/sauces is popular in some parts (Uvere, Uwaegbute & Adedeji, 1999;Madukwe & Ene-Obong, 2002;Barimalaa et al, 2005;Okeke et al, 2009;Aviara et al, 2013;Ene-Obong et al, 2013;Ifeanyieze & Okeme, 2014;Nnamani et al, 2017). Steamed/fried cowpea pastes like ‗toubani/tubani' (served with sauce/stew) and ‗koose' are popular in Benin and Ghana (Wilhelmina et al, 2010;Abizari et al, 2012;Hongbé té et al, 2017). AYB pudding is eaten in Ghana (Klu et al, 2001).…”

“…The puddings are cheap, readily available as street food, and indispensable in Nigeria-‗okpa' is a breakfast food for at least 5 million people including children in North-central Nigeria (Igbabul, Adole, & Sule, 2013), and also a major breakfast food in Enugu, Southeastern Nigeria (Wikipedia). Similarly, ‗toubani' is a staple in Benin eaten once-several times/week as breakfast/lunch/dinner (Hongbé té et al, 2017). They, due to low glycemic index, also offer better alternative as convenience healthy foods compared to excessive-caloric items like bread, biscuit, and pasta (Onimawo, Ijeh, Ukoha, & Nwachukwu, 2007;Akinlua et al, 2013;Ene-Obong et al, 2013;IFPRI, 2017).…”

“…Pulses are eaten mainly as cooked bean in Nigeria and other parts globally, and also majorly as pudding/bean cakes popular all over Western Africa especially cowpeas' (KIu, Amoatey, Bansa, & Kumaga, 2001;Madukwe & Ene-Obong, 2002;Langyintuoa et al, 2003;Wilhelmina et al, 2010;Ene-Obong et al, 2013;Nnamani et al, 2017). The dishes especially pudding are readily available as street/fast food and, so, play critical nutritional and economic roles in many places particularly Nigeria (Wilhelmina et al, 2010;Oranusi & Braide, 2012;Steyn et al, 2013;Afolabi, Towobola, Oguntona, & Olayiwola, 2013; The Organization for Economic Co-operation and Development [OECD]/FAO, 2016;Hongbé té , Tidjani, & Kindossi, 2017;IFPRI, 2017).…”