Fat reduction affects quality of akara (fried cowpea paste)

Akara, a fried finger food made from cowpeas (Vigna unguiculata), is popular in West Africa and has been shown to be acceptable to American consumers. Akara is, however, a high-fat food (about 31%, dry wt basis). We determined the effects of incorporating two modifiers, high amylose cornstarch or extruded cowpea flour, on akara fat content and consumer acceptability. The modifiers were used at the 10% level. Akara fat content was reduced by 26.1% with cornstarch and by 36.8% with extruded cowpea flour. There were no significant differences in sensory ratings among samples, and all samples received acceptable ratings (6 = like slightly) for overall liking.