Kpejigaou: an indigenous, high-protein, low-fat, cowpea-based griddled food proposed for coastal West Africa.
Background: Griddled cowpea paste foods have high nutritional potential because they are low in fat but high in protein. A good understanding of process and product characteristics of kpejigaou is necessary to improve its quality and enhance acceptability.Objective: To describe the product, evaluate...
| Published in: | Food & Nutrition Bulletin Vol. 29; no. 4; pp. 329 - 334 |
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| Main Authors: | , , , , , , , |
| Format: | research Journal Article |
| Published: |
Sage Publications Inc.
Dec2008
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| Online Access: | View this record in EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=105455594&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 105455594 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 03795721 11VE jtl: Food & Nutrition Bulletin issn: 03795721 maglogo: Y pubinfo: dt: Dec2008 vid: 29 iid: 4 pid: 344 pub: Sage Publications Inc. place: Thousand Oaks, California artinfo: ui: 105455594 NLM19227057 2010197068 10.1177/156482650802900409 NLM19227057 105455594 ppf: 329 ppct: 5 formats: tig: atl: Kpejigaou: an indigenous, high-protein, low-fat, cowpea-based griddled food proposed for coastal West Africa. aug: au: Amonsou EO Sakyi-Dawson E Saalia FK Houssou P Amonsou, Eric Oscar Sakyi-Dawson, Esther Saalia, Firibu Kwesi Houssou, Paul affil: Department of Nutrition and Food Science, University of Ghana, Accra sug: subj: Dietary Fats Analysis Dietary Proteins Analysis Food Handling Methods Legumes Africa, Western Dietary Fats Administration and Dosage Dietary Proteins Administration and Dosage Digestion Food Preferences Food Analysis Heat Nutrition Plant Proteins Administration and Dosage Plant Proteins Analysis Seeds Human ab: Background: Griddled cowpea paste foods have high nutritional potential because they are low in fat but high in protein. A good understanding of process and product characteristics of kpejigaou is necessary to improve its quality and enhance acceptability.Objective: To describe the product, evaluate critical variables in traditional processing, and determine consumer quality criteria and preferences for kpejigaou.Methods: A survey of kpejigaou processing was carried out among processors and regular consumers of kpejigaou.Results: Kpejigaou is flat and circular in shape, with uniform thickness and porous structure. The production process of kpejigaou was found to be simple and rapid, but the quality of the finished product varied among processors and among batches. Critical processing variables affecting quality were dehulling of the cowpeas, type of griddling equipment, and griddling temperature. Texture (sponginess) is the most important quality index that determines the preference and acceptability of kpejigaou by consumers.Conclusions: Traditionally processed kpejigaou does not meet current standards for high-quality foods. This study provides the basis for efforts to standardize the kpejigaou process to ensure consistent product quality and enhance the acceptability of kpejigaou among consumers. Kpejigaou has a potential for success if marketed as a low-fat, nutritious fast food. pubtype: Academic Journal doctype: research Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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