Abstract
SummaryDry 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.
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