Kpejigaou: An indigenous, high-protein, low-fat, cowpea-based griddled food proposed for coastal West Africa

Food and Nutrition Bulletin

Volumn 29, Issue 4, 2008, Pages 329-333

  Amonsou, Eric Oscar ^a   Sakyi Dawson, Esther ^a   Saalia, Firibu Kwesi ^a   Houssou, Paul ^b  

^a UNIVERSITY OF GHANA   (Ghana)

^b INSTITUT NATIONAL DES RECHERCHES AGRICOLES DU BÉNIN   (Benin)

Author keywords

Consumer preference and quality indices; Cowpea paste foods; Griddling; Kpejigaou; Processing; Texture

Indexed keywords

CONSUMPTION BEHAVIOR; FOOD PROCESSING; FOOD QUALITY; PROTEIN;

AFRICA; SUB-SAHARAN AFRICA; WEST AFRICA;

EID: 58649101876     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/156482650802900409     Document Type: Article

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