Study of the Microbiological Quality of Cowpea Dishes Sold at the Abdou Moumouni University (UAM), Niamey, Niger
ALIO SANDA Abdel-Kader, ALI BAOUA Ouzeyrou, ALMOU ALIO Abdoulaye & SABO SEINI Haoua · Microbiology Research Journal International · 2025
Cowpea consumption habits mean that some forms predominate over others, with notable differences between rural and urban areas. In urban areas, cowpea artisanal processing is mainly focused on cowpea fritters (Kossay in Hausa and kaikaina in zarma) and cowpea-based soup, also kno...
Open access
Research Article
10.9734/mrji/2025/v35i71595