Consumer Preference and Acceptability of Processed and Stored Green Vegetable Pigeon Peas (Cajanus cajan) in Eastern Kenya

Abstract

Pigeon pea is an important crop in the dry regions of Eastern Kenya because of its drought tolerance and high protein content. Consumer preference and acceptability of four medium duration pigeon pea genotypes pre-treatment and stored for 22, under different conditions was determined by a team of semi-trained panelists based on 7 – point hedonic scale. The five (5) pre-treatments, T1- Threshed fresh sample stored in a deep freezer at -180C; T2: Threshed fresh sample, dehydrated then stored under room conditions; T3: Threshed fresh sample, blanched then stored in a deep freezer at -180C; T4: Threshed fresh sample, blanched, dehydrated then stores under room condition; T5: Peas stored in pods, were assessed. There were significant differences among the panelists (P<0.05) on appearance, color, Odor/Smell, and seed tenderness, while they generally agreed on taste and overall preference (P>0.05). The average sensory score among the panelists on physical appearance of samples stored in pods was 6.3, indicating high acceptability, while blanched samples had an average of 6.0 rating. The podded, blanched + oven dried recorded an average of 5.6, 6.6, and 6.1 scores, respectively on seed tenderness. The highest moisture reduction of 43% was noted in samples stored in pods and kept under room condition while the lowest reduction of 6% was noted on blanched sample stored in a deep freeze at negative 18oC. A positive relationship (P≤0.001) between appearance and color (r=0.71) and tenderness (r=0.42) was noted, while the odor/Smell was positively related with taste (r=0.463) and overall acceptance (r=0.532). Peas stored in pods were the most preferred and acceptable pre-treatment and storage of green vegetable pigeon peas due to color, taste and physical appearance. Those blanched and dehydrated also rated highly on taste but not in tenderness.

Keywords: Pigeon pea, storage, sensory, acceptance

DOI: 10.7176/FSQM/126-04

Publication date: June 28^th 2028