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 de la Recherche Agronomique du Niger (INRAN); HEGEPRINE; Imann Research
Author: Moustapha Moussa; Sabiou Mahaman Fatoumatou; Soumana Hassane Hamsatou; Mahamadou Harouna
Maturity description: Advanced development, near implementation
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