Evaluation of cooking time and organoleptic traits of improved Dolichos (Lablab purpureus (L.) sweet) genotypes

Abstract

In Lablab bean, cooking time and organoleptic qualities are major factors that influence its adoption and consumption. Its production in Kenya has been constrained by low yielding varieties, pests, poor agronomy and varieties with non-preferred taste and flavor. This study was initiated to evaluate cooking time and organoleptic traits of six Dolichos genotypes, (G2, B1, M5, LG1, W7 and G2), that had been bred at the University of Eldoret and two checks (Local Variety and DL1002). Cooking time and organoleptic studies were carried out on-farm in Meru County, Ruiri sub location using an organized farmer group (Ruiri farmers group) that comprised of ten panelists (seven women and three men). There was a high significant difference (P ≤ 0.001) among the six improved genotypes and the two checks in terms of cooking time and sensory attributes evaluated. Cooking time ranged from 87 to 159 min, with genotype M5 taking the shortest time (87 min) and local variety taking the longest time (159 min) to cook, respectively. In overall acceptability, genotypes G2, G1, M5 and B1 were highly rated because of their short cooking time and good organoleptic attributes. High variability among the genotypes evaluated could be exploited even further in breeding programs to produce genotypes that take even less time to cook and with even better organoleptic characters for easy adoption by farmers.   Key words: Lablab (Lablab purpureus), cooking time, organoleptic traits.