Development of Cowpea-Based Value-Added Foods with High Nutritive Health Values Preferred by Consumers and Food Processors
University of Georgia
University of Ghana-Legon (Ghana); Purdue University (US); PTTAA-LTA (Benin)
R. Dixon Phillips (US); Esther Sakyi-Dawson (Ghana)
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.
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.