The study aimed to explore the use of cowpea in the preparation of vegetarian shito. The research was an experimental design which involve the formulation of vegetarian shito from five different formulations of cowpea flour which were subjected to pre-treatment to produce four different samples (SCF8), soaked cowpea at 8oC, (SCF25), soaked cowpea at 25oC, (SCF), Sprouted cowpea flour, (BCF), blanched cowpea flour and raw cowpea flour (CCF) which acted as the control. The sensory acceptability of the samples was evaluated using a nine point hedonic scale. The consumer acceptability of the cowpea shito revealed 4.24 to 8.14, 4.14 to 7.70, 5.32 to 7.04, 4.36 to 6.98 and 4.70 to 7.46 for the taste, aroma, color, spiciness and overall acceptability of the different samples&nbsp;respectively. The overall acceptability of the samples revealed that, sample BCFS was the most preferred sample. All the sensory attributes had a very high positive correlation and was statistically significant (Taste: r = .977, p&lt;0.004; aroma: r = .978, p&lt;0.004; color: r = .986, p&lt;0.002; spiciness: r = .982, p&lt;0.003). 
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Exploring the Effect of Some Treatment Variation and Consumer Acceptability of Cowpea Vegetarian Shito- A Ghanaian Pepper Sauce: A Review