Abstract
The study focuses on the processing of cowpeas into Ata doughnuts in Benin, with the aim of improvingthe work of women processors. Traditionally, cowpeas are dehulled manually using water, a tedious andtime-consuming step. Two innovative products have been developed using the dry method: partiallydehulled cotyledons and flour made from these cotyledons. The use of these products, and in particularthe flour, simplifies the doughnut-making process and reduces water consumption, but with highermaterial losses. Sensory tests and nutritional analyses show promising results, although adjustments arestill needed, particularly to the alpha-galactoside content of the flour. These innovations are helping toimprove processing methods and add value to local products, thereby supporting food security and thelocal economy.