Comparison of Sensory Properties of Meals Produced from Cowpea and Pigeon Pea

Abstract

The study was conducted to compare the methods of processing, sensory qualities, and overall acceptability of food samples produced  from two varieties of beans (cowpea and pigeon pea). The beans were processed and prepared into beans porridge, steamed beans  pudding, and beans cake. The sensory qualities of the resulting products from the beans were assessed using a trained taste panelist.  The data collected were subjected to descriptive and inferential statistics. 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 min before it was blended. Cowpea was found to be rated higher when used to prepare steamed bean pudding compared to  pigeon peas. Furthermore, the preference for pigeon pea porridge is higher than cowpea porridge in taste value but, there is no  significant difference in their flavours. Although, their appearances and textures are different all meals are generally accepted on the  same scale except for pigeon pea porridge which was found to be preferred more than other sub-varieties. Hence, the consumption of  pigeon peas prepared into varieties of dishes should be encouraged.