This document presents a food processing innovation from Mali that produces couscous made from malted millet or sorghum combined with dried green leaves (such as moringa, amaranth, baobab, and sweet potato leaves). The innovation improves year-round availability of leafy vegetables, enhances nutritional value, reduces cooking time, and promotes food security and income generation, particularly for women.
Organisation: Institut d’Economie Rurale (IER) / Laboratoire de Technologie Alimentaire (LTA)
Author: Dr Fatimata Cissé Diallo
Maturity description: Operational and disseminated since 2017
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