In Burkina Faso, cereals and legumes are an important source of nutrients for the population [1] . Of these cereals, sorghum, millet and maize account for the majority of Burkina Faso’s food consumption (approximately 70%). Several studies have evaluated the nutritional potential of cereals [2] - [4] . Sorghum carbohydrates account for 80% of grain dry matter. It contains 7% - 16% protein, 3% - 4% lipids and 1.5% - 3% minerals in dry matter [5] . Millet contains an average of 67.5% carbohydrates, 11.6% proteins, 5% lipids and 2.3% minerals in dry matter [6] - [8] . The main legumes consumed in households are groundnuts (Arachis hypogea L.), cowpeas (Vigna unguiculata L.), voandzou (Vigna subterranea L.), soybeans (Glycine max L.) and zamnè (Acacia macrostachya R.) [9] . Cowpea is a legume vital to the food security and health of people around the world, with major nutritional and nutraceutical qualities [10] . In developing regions, it is grown mainly for its seeds and leaves and occasionally for its green fruit pods [11] . Whole cowpea grain contains 23% - 32% protein, 50% - 60% carbohydrates and less than 1% fat [12] [13] . In addition to stunting, which affected 21.6% of children under the age of five in 2021 [14] . Burkina Faso, similar to most developing countries, is affected by a nutritional transition leading to excess weight [15] - [17] accompanied by an increase in the incidence of hypertension and diabetes [18] . The latter two are major factors in the increased incidence of cardiovascular disease (CVD) and cancer [19] . The prevalence of hypertension, diabetes, total hypercholesterolemia and obesity was 17.6%, 4.9%, 3.5% and 2.1%, respectively, and the majority of the population (97.3%) was exposed to at least one common risk factor for noncommunicable diseases [20] . Millet, sorghum and cowpea are raw materials. They must be processed before being eaten, as they are indigestible in this state. They contain anti-nutritional factors. Processing operations such as soaking, hulling, fermentation and cooking can reduce or eliminate nutritional factors such as phytates and make them more digestible [21] [22] . Numerous studies in Burkina Faso have revealed the existence of traditional dishes such as tô, bouillie, couscous or wesla, cowpea fritters, zoomkoom, and pancake [23] - [26] . A focus group study conducted in the Centre-North and Centre-East regions on knowledge of dishes based on millet, sorghum and cowpea revealed that there are 34 dishes in the Centre-North region [27] . The objective of this study is to identify the types of dishes based on millet, sorghum and cowpea in the Centre-Nord region of Burkina Faso and to determine their nutritional characteristics. This study will provide a better understanding of the place of traditional dishes in the current context of malnutrition and the fight against certain chronic diseases. The results of the study will benefit all those involved in promoting local products, combating malnutrition and ensuring a balanced diet for patients suffering from noncommunicable diseases caused by poor nutrition.

The methodology involved listing local dishes based on millet, sorghum and cowpea, food preparation and nutritional analysis of foods.

Simple millet/sorghum-based dishes are the most numerous and common. They account for 47% of the local dishes inventoried. Cowpea-based dishes represent 23% and mixed dishes 29%. These results are in line with those of the global report on the final results of the 2019/2020 agricultural season in Burkina Faso on the importance of cereals in the Burkinabe dietary pattern. According to the 2019 food review, the annual per capita consumption of pulses in Burkina Faso is 33.0 kg, compared with 181.9 kg for cereals [1] . Cowpeas are sold to cover family expenses [33] . Households also find cowpeas bloating. Studies have shown that the presence of anti-nutritional factors, such as protease inhibitors, lectin, phytic acid, and tannin, among others, and the presence of indigestible compounds in cowpeas induce flatulence [34] .

Among the dishes inventoried, sagbo, wesla, porridge and zomparga were the most widely consumed in all households. However, these are low in protein, lipids, ash, iron and zinc. Other studies have also found that sagbo accounted for 80.45% of household food consumption in Burkina Faso [35] [36] . Another study also revealed that the percentages of children consuming tô and porridge of all cereals in certain towns and villages in Burkina Faso are 74.6% and 75.9%, respectively [37] . These factors explain the high rate of stunting in the Centre-North and other rural areas of Burkina Faso. However, these dishes are very rich in carbohydrates. Porogdbenré is very high in carbohydrates, while ki_zomparga_sini is very energetic. The higher protein content observed in the pancake and pigga is due to the addition of yeast to accelerate fermentation and improve the texture of the pancake and the addition of cottonseed and peanut powder to improve the taste of the pigga. These ingredients are theoretically rich in protein and help to boost the protein content. The consumption of these low-protein cereal dishes can be complemented with protein-rich dishes such as cowpea-based dishes to cover household nutritional needs. Indeed, the highest protein contents were found in malguemnoré and gonré. Kalbenga is also very rich in protein and ash and was also identified as a food that cures respiratory infections. The high ash content in kalbenga is due to the massive addition of potassium-rich potash. However, these dishes are rarely consumed. These dishes need to be valorized. Other studies in Burkina Faso have identified improved traditional dishes ready for use in towns (flour, semolina, porridge lumps, dèguè, precooked couscous, infant flours) and new products (bread, cookies, cakes, etc.) [2] . It is therefore necessary to find a solution to optimize available nutrients and to raise awareness among households of the need to consume composite foods and diversify dishes for the benefit of consumers.

Compound meals and simple cowpea-based meals are rich in protein, balanced in other nutrients and meet the nutritional needs of children according to the recommendation and need to be promoted to combat chronic malnutrition [38] . The desirable protein, fat, carbohydrate, energy, iron and zinc requirements for infant flour are 15 g/100g DM, 8 g/100g DM, 68 g/100g DM, 400 Kcal/100g DM, 8.5 mg/100g DM and 3.7 mg/100g DM, respectively [38] . The consumption of these foods should be encouraged in households to avoid protein deficiencies, particularly among children who need them for their growth. These foods can also help meet the protein needs of other vulnerable groups, such as pregnant and breastfeeding women. Moreover, these foods are interesting from a dietetic point of view. Some studies have associated regular consumption of legumes with various benefits, such as better control of diabetes [39] , reduced risk of cardiovascular disease, prevention of obesity and reduced risk of colorectal disease [40] - [44] . Babenda was recognized as a food eaten during lean periods, when there was not enough grain to sustain families until the harvest [45] . Dishes with a very high fat content are fried foods (pancake, samsa), zabi (due to the addition of tomato sauce), pigga (due to the addition of cottonseed powder), mugdugu and bassi because of the peanut. The highest energy values in fried foods (patties, samsa) are due to the oil, which provides 9 kcal/g of lipids. Frying increases the food’s energy value. The carbohydrate content of cereal-based dishes covers the carbohydrate needs of young children, in line with FAO/WHO recommendations.

The highest iron content was due to contamination during preparation, when the risk of iron contamination was high. Indeed, malguemnoré was prepared with bagana (Piliostigma reticulum) leaf water, which is certainly rich in minerals, and cowpea flour ground in mills. The iron and zinc contents of the sagbo and the millet and sorghum porridges are approximately the same as those found by Hama et collaborators [46] . Additionally, the nutritional values of couscous (ki_wesla and baniga_wesla) are more or less the same as those of couscous made with sorghum and maize flour found by Hama and his collaborators [47] . The protein, iron and zinc contents of simple millet and sorghum-based foods are below the WHO/FAO recommended requirements for children. The nutritional values of most mixed dishes correspond to the desired requirements for young children and adults. The nutritional values of mugdugu and bassi are approximately the same as those found in other studies [48] .

The focus groups identified 3 types of dishes in the Centre-Nord region, including simple millet/sorghum-based dishes, simple cowpea-based dishes and mixed dishes. Their nutritional value differs significantly according to the type of raw material used in their preparation. Most cowpea-based dishes and mixed dishes have very interesting nutritional values. However, they are not widely consumed. These dishes could be promoted in households to avoid protein deficiencies in children’s diets and recommended in the diets of people suffering from diabetes and high blood pressure.

The authors would like to thank the reviewers for their contribution to the manuscript so that it meets the publication standards of this journal. We would like to thank the Mcknight Foundation for its financial support and the IRSAT laboratory for its technical support. We would also like to thank the people of Boussouma and Lebda in north-central Burkina Faso for their hospitality and availability.