Project
Development of Cowpea-Based Value-Added Foods with High Nutritive Health Values Preferred by Consumers and Food Processors
Details
Project Code:
WA2-A1
Start Date:
2002
End Date:
2007
CRSP Phase:
Not Available
Budget:
Not Available
Participants
Lead University:
University of Georgia
Other Partners:
University of Ghana-Legon (Ghana); Purdue University (US); PTTAA-LTA (Benin)
Principal Investigator(s):
R. Dixon Phillips (US); Esther Sakyi-Dawson (Ghana)
Co-Principal Investigator(s):
None
Overview
The goal of this research component is to enhance the availability of nutritious/healthful, and affordable cowpea-based foods to consumers in both West Africa and the U.S., while developing prototype-products and processes that increase the income of small-scale food industry entrepreneurs. Research during the current phase of the CRSP has shown that interventions ranging from simply teaching people how to combine staples appropriately, to setting up small-scale manufacturing facilities can succeed in improving both nutrition and income among the rural and urban poor.
Objectives
1. Extend existing knowledge and determine consumer preferences and market opportunities for value-added processed cowpea products. 2. Develop processed foods with high nutritive and health values, including storable snack and fast foods.
Outcomes
Coming soon
