Pratiques de production et caracteristiques physiques et chimiques du shô basi, un couscous de niebe (Vigna unguiculata) produit au Mali

Abstract

In West Africa, cowpea is processed into several end-products among which the most consumed in Mali is a steamed granulated product known as cowpea couscous or Shô basi, in Bambara. Organoleptic properties ofShô basi are variable, probably as a consequence of the diversity of the practices of production. This study aims at determining these practices, their constraints and the physico-chemical characteristics of Shô basi as sold on Malian markets. A survey using focus group discussions, and involving eighteen (18) Shô basi production cooperatives, each gathering 8 to 32 members, was conducted in South Mali. The information collected was related to cowpea varieties used for production, flow diagrams, constraints of production, and quality criteria of the end-products. Eighteen (18) Shô basi samples were collected from the interviewed groups and used for the determination of the physical and chemical properties of Shô basi. Results showed that most of the processors were married, non or moderately literate and aged between 20 and 59 years women. The main cowpea varieties used for the production are sangaraka and wilibali, both from the species Vigna unguiculata. Both varieties of cowpea are characterized by a white or cream color. Shô basi is produced using a single process with two major technological variants. One involves a wet total dehulling (VDT), whereas the second involves a dry partial dehulling (VDP) of cowpea seeds. Regardless of the technological variant and cowpea variety used, interviewees indicated that a good qualityShô basi must have a light color, a soft mouthfeel texture, a homogeneous granule size and lacking beany flavor. Protein(25,0g/100g) and polyphenol (24,3mg/100g)contents as well as swelling level were similar for Shô basi from both variants. However, Shô basi from technology involving partial dehulling (VDP) was less bright, richer in fiber and minerals, and contained more fine granules thanShô basi involving whole dehulling(VDT). Cowpea dehulling, flour granulation, steam cooking and drying are the mean constraints for quality standardization and large-scale production of Shô basi in Mali.

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

“…Shô basi was produced by the two processing methods identified, one involving full wet dehulling (FD) and the second involving partial dry dehulling (PD) (Figure 1). Both methods were implemented as described by Timitey et al (2021). For each dehulling method, three different productions were carried out by a skilled processor using 4 kg of cowpeas.…”

“…The tests focused on shô basi obtained with fully dehulled cowpeas (FD) and that with partially dehulled (DP). For CATA test, appearance, texture, odor, and taste attributes (20) selected from previous study (Timitey et al, 2021) was used by the panel to describe the samples. In addition to overall liking, the three most relevant descriptors from the CATA test were used for the hedonic test.…”

“…(Olivera-Castillo et al, 2007;Owolabi et al, 2012;Sreerama et al, 2012), and oligosaccharides that limit the bioavailability of nutrients and consequently digestive problems after consumption (Madodé et al, 2013;Onyesom et al, 2005). Cowpea is processed in various forms in different countries (Madodé et al, 2011;PAFASP, 2017;Timitey et al, 2021). These forms could be couscous (shô basi), fritters (akara), steamed paste (fari), boiled beans (abobo, red-red, and atassi) or infant flours.…”

“…These forms could be couscous (shô basi), fritters (akara), steamed paste (fari), boiled beans (abobo, red-red, and atassi) or infant flours. Among these forms, cowpea couscous is produced and consumed in Burkina (PAFASP, 2017), Niger (Abdoulaye, 2013), and Mali (Timitey et al, 2021).…”

“…Implementing wet dehulling adequately requires skills that most producers do not have. Recent surveys in three regions of Mali (Ségou, Koulikoro, and Bamako) showed that most producers introduced dry dehulling in replacement of wet dehulling to overcome the difficulty of drying cowpea cotyledons during rainy and cold seasons (Timitey et al, 2021). Therefore, the couscous produced using the traditional and the modified methods differ from each other in color, texture, odor, and taste.…”