title: Kpejigaou: an indigenous, high-protein, low-fat, cowpea-based griddled food proposed for coastal West Africa.
abstract: 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.
authors.affiliation: Department of Nutrition and Food Science, University of Ghana, Accra.
authors.forename: Eric Oscar
authors.initials: EO
authors.lastname: Amonsou
authors.forename: Esther
authors.initials: E
authors.lastname: Sakyi-Dawson
authors.forename: Firibu Kwesi
authors.initials: FK
authors.lastname: Saalia
authors.forename: Paul
authors.initials: P
authors.lastname: Houssou
mesh_terms: D000354:Africa, Western; D004041:Dietary Fats / Q000008:administration & dosage / Q000032:analysis*; D004044:Dietary Proteins / Q000008:administration & dosage / Q000032:analysis*; D004063:Digestion; D007887:Fabaceae / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods; D005511:Food Handling / Q000379:methods*; D005518:Food Preferences; D006358:Hot Temperature; D006801:Humans; D009753:Nutritive Value; D010940:Plant Proteins / Q000008:administration & dosage / Q000032:analysis; D012639:Seeds / Q000737:chemistry
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D010940:Plant Proteins