Response of American consumers to akara, a traditional West African food made from cowpea paste

Summary Dry cowpeas, an excellent source of protein and B‐vitamins, are underutilized in the US primarily because of their inconvenience. Akara, a popular West African food made from whipped cowpea paste that is seasoned and deep‐fat fried, has potential for extending use of cowpeas in US markets. A...

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Bibliographic Details
Published in:International journal of food science & technology 1990-10, Vol.25 (5), p.551-557
Main Authors: McWatters, K.H, Resurreccion, A.V.A, Fletcher, S.M
Format: Article
Language:English
Subjects:
Acceptance testing
affective response
Biological and medical sciences
consumer behavior
consumer preferences
consumer surveys
cowpeas
Economy
food acceptability
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
protein sources
sensory quality
traditional foods
vitamin B complex
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Summary:Summary Dry cowpeas, an excellent source of protein and B‐vitamins, are underutilized in the US primarily because of their inconvenience. Akara, a popular West African food made from whipped cowpea paste that is seasoned and deep‐fat fried, has potential for extending use of cowpeas in US markets. Acceptance tests involving 450 respondents were conducted to assess response of US consumers to akara. Akara was most acceptable to Caucasians, older consumers, and those with no, little or some high school education. Its most appropriate use was perceived as a snack food with sauce and as a fully cooked, frozen, reheatable product.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.1990.tb01114.x