Spontaneous plants contribute greatly to food and nutrition security of the population in Niger, especially during the lean season. This study aims to identify local best practices / technologies for processing immature seeds of Bosciasenegalensis (anza in local language). Thus, a questionnaire was sent to 128 women in Bambèye and 114 in Banibangou. 16 methods, including 8 in Banibangou and 8 in Bambèye are listed. The different methods are implemented by women, the quantities of seeds, water, inputs are measured and a tasting session is organized in each commune with 32 people, to see the pre-treated seeds that respond better, to the specifications of the consumers. The results show that many methods consume water, time and energy, often up to three days of work. With the taste test, based on the organoleptic characteristics, the seeds from the washing method with water ashes, was best appreciated in both municipalities. This unpublished study, of valorization of the local knowledge reported different methods of treatment of the seeds to make them edible. Beyond the ideas, according to which, it is necessary to make several days of désamérisation, the study has just highlighted that, the seeds can be consumed after a half-day of treatment.
