Yêkè-yêkè (corn couscous) enriched at soya, cowpea and voandzou
2024-07-16
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 :