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  • Sorghum-based Djouka Processing

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    This document presents a technical guide for producing Djouka from sorghum and peanuts to improve food security, nutrition, and income generation. It details the full processing steps, from raw material selection to packaging, and highlights its economic and nutritional advantages compared to traditional fonio-based Djouka. The innovation supports local food transformation and entrepreneurship, especially among…

  • Complementary flour based on malted sorghum, peanut, cowpea and baobab pulp

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    This document presents a nutritional innovation consisting of a locally produced complementary flour designed to combat malnutrition among vulnerable groups such as children, pregnant and lactating women, and the elderly. It details the production process, ingredient proportions, nutritional values, and implementation steps, while promoting local value chains and women’s entrepreneurship. Organisation: Institut d’Economie Rurale (IER) /…

  • Traditional snack ‘Mugudugu’ to combat child malnutrition

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    This innovation develops a nutrient-rich traditional infant food made from local cereals, legumes, and non-timber forest products like baobab, néré, and moringa. It significantly improves protein, energy, and micronutrient intake for children aged 6 months to 5 years while remaining affordable and locally producible. Combining traditional knowledge with scientific research, it supports rural nutrition and…

  • Fortified Sorghum Flour with Moringa (No Premix)

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    This document presents the development of locally fortified sorghum-based flours enriched with moringa and other local ingredients (cowpea, peanut, baobab fruit, néré, carrot) to combat malnutrition in the Sahel. It details ingredients, formulations, production processes (as shown in the diagram on page 3), and evaluates nutritional composition and sensory acceptability (tables on pages 4 and…

  • Processing of Millet into Couscous (Dambou)

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    This technical sheet describes the transformation of millet into a traditional couscous called ‘Dambou’ in Niger. It details the context, importance of millet for food security, and outlines a full processing chain including dehulling, milling, rolling, steaming, and drying. The document highlights the combination of traditional knowledge and improved techniques to enhance nutritional value, conservation,…

  • Processing Cowpea Grains into Dried Purée (Loulaye)

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    This document presents a technical guide for transforming cowpea grains into a dried purée called ‘loulaye’, a traditional food in Niger. The process includes sorting, dehulling, cooking, and drying to improve shelf life, reduce post-harvest losses, and enhance nutritional value. The innovation supports food security, local value addition, and promotes agroecological production systems. Organisation: Institut National…

  • Production of enriched porridge from Boscia senegalensis seeds

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    This document presents a locally produced enriched flour made from Boscia senegalensis seeds combined with jujube pulp and baobab fruit pulp to address malnutrition in Sahelian regions. It details the processing steps (soaking, drying, milling, mixing), formulation proportions, and nutritional benefits, including improved protein, iron, and zinc content. The solution is affordable, locally accessible, and…

  • Enhancing Nutritional Value of Local Biodiversity Plants in Burkina Faso

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    This project promotes the nutritional potential of local edible plants from the Kulsé and Djôrô regions in Burkina Faso. It highlights their high vitamin A and protein content and their role in improving food security, dietary diversity, and resilience to climate variability. Nutritional analyses show that many of these plants can meet daily nutritional requirements,…

  • Kombi-laafi enriched infant flour

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    Kombi-laafi is a locally produced enriched infant flour made from maize, soybeans, peanuts, and millet to prevent and treat malnutrition in children aged 6 to 59 months. Developed through community-based research and tested on 46 children, it showed significant improvements in weight, nutritional indicators, and overall health. It is also an income-generating activity for local…

  • Soom-boumbri hybrid meat rabbit

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    This document presents an innovation consisting of a hybrid meat rabbit (Soom-boumbri) created by crossing Hyla and local breeds to improve animal production in rural Burkina Faso. The rabbit shows high growth, disease resistance, and prolific reproduction (8–10 offspring per litter). The project demonstrates economic profitability, improved food security, and environmental benefits through reduced pressure…