Impact of traditional processing on proximate composition, folate, mineral, phytate, and alpha-galacto-oligosaccharide contents of two West African cowpea (Vigna unguiculata L. Walp) based doughnuts

Doughnuts made from cowpea, a highly nutritious pulse, are frequently consumed in West Africa. As processing may affect their nutritional composition, cowpea into two doughnut types (ata and ata-doco) was characterized, samples collected 12 producers Cotonou, Benin. Proximate folate, mineral, phytate, alpha-galacto-oligosaccharide contents were determined the raw material, intermediate products, doughnuts. Mass balance assessed during ata production to monitor folate alpha-galacto-oligosaccharides distribution, determine what steps most influenced concentration. Ata prepared with dehulled-soaked seeds, ata-doco whole or partially dehulled, non-soaked dry-milled seeds. After both of doughnuts production, lipid content increased by 11–33 times compared due oil absorption deep-frying. Milling led an increase iron 50–57 % (ata) 21–75 (ata-doco production). Alpha-galacto-oligosaccharide decreased 22–57 after whipping ata-doco, but not production. The mass assessment showed significant reductions (-50 %) (-33 dehulled seed washing soaking This study that impact traditional on value cowpea-based is strong, variable depending type producers’ practices.