+44-7897-074717Shivachi A, Kinyua M.G, Kiplagat K.O, Kimurto P.K and Towett B.K3
Cooking time and sensory characteristics greatly influence production and consumption of Lablab bean genotypes. This study was undertaken so as to determine cookability of 13 selected lablab genotypes and their sensory characteristics. The genotypes were cooked in a random manner on gas burner at the Food Science Laboratory (KARI-Kakamega). On-farm sensory evaluation was adopted, involving farmers from Meru area who are familiar with the bean. There were significant differences among genotypes in terms of cooking time and sensory attributes at P <0.01. Genotypes 11723 and Njoro recorded low means for cooking time of 70.5 and 93.5 minutes while Lamu and 11736 recorded high means of 197.5 and 172.0 minutes respectively. Evaluation panelists preferred genotypes 11741, 11719 and Mwingi for their good sensory traits. Evidence of genotypic differences in cooking time and consumer preference among selected genotypes indicate that there is an opportunity for breeding to improve on farmers’ collections for shorter cooking time and better sensory attributes.
Share this article