Sensory evaluation for consumer acceptance testing of Sabalito pigeon pea (Cajanus cajan) stew in Costa Rica

Abstract

The pigeon pea is widespread in Latin America, Asia and Africa and exported to the USA and Europe. Pigeon pea is a nitrogen fixer, has high nutritional value and protects water basins. There are four main varieties that grow in San Carlos, Costa Rica: Catie, Sabalito, Folk and Panama. A sensory evaluation for consumer acceptance testing was done with 33 consumers, using a 9-point hedonic scale (overall likability to extreme dislikability) to determine the level of acceptance of a Sabalito pigeon pea ham and potato crockpot stew. Acceptance was: Overall likability 27,3% of consumers, high 45,5%, moderate 24,3% and slight 3,03%. Consumers who liked condiment content also liked the appearance of the produce and those who liked the salt content, also liked the condiment content (Spearman correlation). Consumers’ grades were divided in two groups through a cluster analysis (8,13 and 6,89). Overall acceptance was high (72,7%) and I recommend pilot plant tests, and physical, chemical and more sensorial analyses before launching the product to the Costa Rican market.KEY WORDSPigeon pea, Cajanus cajan, consumer acceptance, sensory evaluation, hedonic scale.