Knowing and understanding the black-eyed bean are essential to appreciate the innovation and efforts put to getting a good quality clean, fine and attractive flour. This is an example of food processing and preservation to indigenous sub-Saharan African legume. A traditional African,working and non-working class woman that knows bean-flour cake (akara) and pudding (moi-moi) will not wink an eye buying dozens of the product for home storage and use. The flour is not just for use by individuals and families in the preparation of various dishes; also the food industries now have a ready ingredient for the manufacture of assorted products like protein-enriched cakes, bread, tortillas and cereal-legume-based snacks. This product will find use as a convenience plant-protein food and will be trending as such. Technologically, the bean flour is easily hydrated at room temperature without the application of heat and does not have an offensive bean odour. I will not hesitate in recommending this product to individuals, homes, bakeries and food industries. I enjoy the traditional fried-bean cake called akara/kose, - a product that has gone global; therefore I will always go for this flour. Please, do not stop production.
