Technological, physico‐chemical and sensory changes during cowpea processing into shô basi, a couscous‐like product from Sahelian Africa

Abstract

Abstract Shô basi is a traditional Sahelian couscous‐like product obtained essentially by dehulling and milling white cowpeas, granulating the moistened resulting flour, steaming, and sun‐drying the obtained granules. To comply with market demand and ensure continuous production year‐round, processors are simplifying and shortening the dehulling step. From full wet dehulling, they moved to partial dry elimination of cowpea hulls. Such a practice could have an impact on the comprehensive quality of shô basi. Therefore, this study evaluated the effect of the unit operations on physico‐chemical and sensory traits of cowpea during shô basi production. Six productions of couscous including full dehulling (FD) or partial dehulling (PD) methods were carried out. Production yield, color, proximate composition, phenolic compounds, degree of disintegration, and swelling were determined. Thereafter, the sensory traits of both shô basi were assessed. Although FD induced a higher dry matter loss than partial dehulling, the overall yield of shô basi production was not affected (p < 0.05) by the method of dehulling implemented. The intermediate and end products from FD showed brighter cream color than those from PD. Irrespective of processing method, cowpea processing into shô basi affected significantly (p < 0.05) protein, fiber, and polyphenol contents. In comparison with PD method, shô basi from FD variant had the lowest fat, mineral, and fiber contents. However, sensory traits of high quality of shô basi were preferentially associated to shô basi from FD method. Thus, this dehulling method should be promoted among consumers and thereby led to increased profitability of shô basi production and trading.

Keywords

• dehulling
• legume
• proximate composition
• sensory quality