Yam bean (Pachyrhyzus erosus) tubers were processed singly and mixed with cassava into different types of gari (100% yam bean gari, 75% yam bean gari, 50% yam bean gari and 25% yam bean gari) following the traditional gari processing method. Conventional gari from cassava was processed following the same approach and used as control. Physical characteristics, proximate composition and sensory quality of the garis obtained were assessed. Results showed that low and medium (25% and 50%) yam bean fortified gari processing yielded better than 75% and 100% yam bean gari processing. Low and medium yam bean gari were the closest to conventional gari regarding the brown index (18.0 and 18.3 respectively), had good swelling capacity (≥ 3) and had higher relative bulk density (0.57 and 0.53 respectively). The proteins content of the processed yam bean garis increased with increasing incorporation rate of yam bean but, similarly, the crude fibres content increased going beyond the recommended level of 2% maximum. The processed garis were used to cook èba which were submitted to panellists' appreciation. Panellists scored better low and medium yam bean fortified garis and the resulting èba. Combining the results, the highest suggested incorporation rate was 50% yam bean tubers.

Cowpea is an important leguminous crop in Benin. Practices such as farming and storage conditions may influence the production yield and the grain quality. In this study, pre-and post-harvest practices of cowpea were analysed in relation to the quality of the grains. A survey on cowpea farming activities was conducted in the four agro-ecological zones of Benin. Three localities producing cowpea were selected in each agro-ecological zone. Information was obtained through individual interview and focus group discussions. Cowpea was mainly cultivated either as a monocrop or intercropped with maize and groundnuts in the four agro-ecological zones. Cowpea infestation by insects on farm and in storage was a major problem mentioned by farmers. To prevent insects' infestation in storage, cowpeas were thoroughly sundried at harvest and adequately sorted prior to storage. Such post-harvest practices could limit cowpea grains quality deterioration. Cowpeas were mainly stored in bags for about 3 months. About 23 cowpea based foods were identified. Major cowpea foods were ata (akara), moin-moin and adowe. Common processing operations included sorting, washing, dehulling of cowpeas, boiling and frying. These processing operations as practiced by processors are generally recognized as a good practice in food preparation.