| dc.description.abstract | Several pigeonpea cultivars have been developed through collaborative efforts by the
Kenya Agricultural Research Institute, the University of Nairobi, and ICRISAT. While these
cultivars possess a number of traits acceptable to farmers and the market, they must be
assessed for all aspects of consumer needs.
Cooking trials were carried out in the Department of Food Technology and Nutrition of
the University of Nairobi to compare the acceptability, cookability, and nutrient content of
four pigeon pea varieties (ICEAP 00040, Kat 60/8, ICP 6927, ICEAP 00540), with a view to identifying an optimal cultivar for end-user needs. Dry mature seeds of the four cultivars were evaluat~ for processing and eating quality. Processing quality was evaluated in terms of cookability and soaking properties; and eating quality in terms of nutritional value, sensory attributes, and consumer acceptability. Soaking times and the effect of soaking on cooking time were compared. Crude protein and amino acids were determined in both raw and cooked products in order to quantify nutritional changes caused by the cooking process. The cooked product was evaluated for sensory
quality and acceptability by an untrained panel. | en |
