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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Publications at this Location » Publication #319730

Research Project: INTERVENTION TECHNOLOGIES FOR MINIMALLY PROCESSED FOODS

Location: Food Safety and Intervention Technologies Research

Title: Cultivar preference and sensory evaluation of vegetable pigeon pea (Cajanus cajan) in Eastern Kenya

Author
item Ojwang, David - Solidaridad
item Nyankanga, Richard - University Of Nairobi
item Imungi, Japheth - University Of Nairobi
item Olanya, Modesto
item Ukuku, Dike

Submitted to: Food Security Journal
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/14/2016
Publication Date: 8/4/2016
Citation: Ojwang, D.J., Nyankanga, R.O., Imungi, J., Olanya, O.M., Ukuku, D.O. 2016. Cultivar preference and sensory evaluation of vegetable pigeon pea (Cajanus cajan) in Eastern Kenya. Food Security Journal. 8:757-767.

Interpretive Summary: Pigeon pea is an important food crop in the semi-arid and arid marginal agricultural regions of Eastern Kenya. In this region, it is utilized to complement cereal-based diets due to its high protein content and nutritional values. We evaluated the sensory preference and acceptability of twelve vegetable pigeon pea genotypes of medium maturity for parameters of seed color, appearance, taste, odor, tenderness and overall seed acceptability. The sensory characteristics were scored by consumers and farmers on hedonic scale of 1-7, where 1=very highly unfavorable to 7=very highly favorable for utilization by consumers and farmers. All genotypes that scored the hedonic scale above 4 were preferred by consumers and farmers. The results of organoleptic properties showed that consumers preferred green seeded pigeon pea genotypes than brown or bronze colored cultivars. The genotypes ICEAP 00068, ICEAP 00540, ICEAP 00554, ICEAP 00902, KAT 60/8 and MZ 2/9 had good favorable scores rating and were preferred and utilized by farmers and consumers during the rainy season. ICEAP 00902, ICEAP 00068, ICEAP 00557, ICEAP 00554, KAT 60.8 and MTHAWAJUNI had favorable ratings or scores for utilization under supplementary irrigation. Increased production and consumption of pigeon peas may enhance food security in the arid and semi-arid regions.

Technical Abstract: Preference and acceptability of twelve vegetable pigeon pea genotypes of medium maturity was evaluated in Eastern Kenya based on six seed cultivar parameters of color, appearance, taste, odor, tenderness and overall seed acceptability. The sensory characteristics were scored by consumers and farmers on hedonic scale of 1-7, where 1=very highly unfavorable to 7=very highly favorable. Assessments of organoleptic properties of cooked pigeon peas by consumers and farmers indicated significant differences (P<0.05) among genotypes in seed appearance, color, odor, seed tenderness and overall acceptability. Significant differences (P<0.05) in palatability of cooked pigeon peas were recorded among farmers, but not consumers. The sensory characteristics of pigeon pea seed also varied among genotypes x locations and seasons x locations, and were influenced by the environment in which the cultivars were grown. The genotypes ICEAP 00068, ICEAP 00540, ICEAP 00554, ICEAP 00902, KAT 60/8 and MZ 2/9 had good favorable scores and were preferred and utilized by farmers and consumers during rain-fed seasons. Genotypes ICEAP 00902, ICEAP 00068, ICEAP 00557, ICEAP 00554, KAT 60.8 and MTHAWAJUNI were rated favorable for production and use under supplementary irrigation. Incorporation of cultivar preferences, organoleptic properties and post-harvest consumer demand in breeding strategies can optimize the utilization of vegetable pigeon pea genotypes. Increased consumption of pigeon pea may enhance nutrition intake and food security in the semi-arid agricultural region.