Yêkè-yêkè (corn couscous) enriched at soya, cowpea and voandzou

2021-12-09

Problem that technology is supposed to solve :

- Food and nutritional security
- Short product shelf life

 

 

Technical characteristics of the technology :

1- Yêkè-yêkè enriched with soya 
- 80% maize + 20% soya
- Protein content: 11.76%.
- Lipid content: 0.016%.
- Shelf life: 1 year
Scope of application
- Human nutrition


2- Yêkè-yêkè enriched with cowpea
- 80% maize + 20% soya
- Protein content: 11.46%.
- Lipid content: 0.04%.
- Shelf life: 1 year
Scope of application
- Human nutrition


3- Yêkè-yêkè enriched with voandzou
- 80% maize + 20% soya
- Protein content: 12.23%.
- Lipid content: 0.09%.
- Shelf life: 1 year
Scope of application
- Human nutrition

 


Economic characteristics of the technology

- Acquisition cost :


- Economic profitability :


- Comparative advantage :


Limits of the technology :


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