Comparison of Sensory Properties of Meals Produced from Cowpea andPigeon Pea.

Abstract

The study was conducted to compare the methods of processing, sensory qualities, and overall acceptability of foodsamples produced from two varieties of beans (cowpea and pigeon pea). The beans were processed and preparedinto beans porridge, steamed beans pudding, and beans cake. The sensory qualities of the resulting products from thebeans were assessed using a trained taste panelist. The data collected were subjected to descriptive and inferentialstatistics. The cooking time of cowpea and pigeon pea were determined. Pigeon peas took 4 hr to cook while;cowpea took 1hr30min to cook. Pigeon pea requires soaking before dehulling and it was soaked for 1 hr 35 minbefore it was blended. Cowpea was found to be rated higher when used to prepare steamed bean pudding comparedto pigeon peas. Furthermore, the preference for pigeon pea porridge is higher than cowpea porridge in taste valuebut, there is no significant difference in their flavours. Although, their appearances and textures are different allmeals are generally accepted on the same scale except for pigeon pea porridge which was found to be preferredmore than other sub-varieties. Hence, the consumption of pigeon peas prepared into varieties of dishes should beencouraged