Sensory characteristics and consumer acceptance of different varieties of pigeon peas ( <i>Cajanus cajan L</i> ) in Malawi

Pigeon pea (Cajanus cajan) is an underutilized legume in Malawi, mostly consumed in the southern region. Despite its nutritional value, its broader use is limited by long cooking times and poor digestibility. This study evaluated how seed coat thickness and varietal differences affect sensory attributes and consumer acceptance of six pigeon pea varieties (whole and dehulled) bred at Chitedze Research Station. Sensory characteristics were assessed using a trained panel utilising 9-point hedonic scale, while consumer acceptance was evaluated with 7-point hedonic scale. ANOVA and principal component analysis were conducted using XLSTAT. Although seed coat thickness and variety influenced some sensory traits, they had minimal effect on overall consumer liking. However, texture preference differed significantly among varieties (p = .009). ICEAP 01514/15 (whole and dehulled) emerged as the most preferred, due to its nutty aroma and cooked taste. Promoting pigeon pea consumption should focus on processing and variety selection to enhance sensory appeal.