Characterisation of volatile compounds and flavour attributes of Lablab purpureus bean accessions

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dc.contributor.author Kimani, E.
dc.contributor.author Matasyoh, J.
dc.contributor.author Kinyua, M.
dc.contributor.author Wachira, Francis N.
dc.date.accessioned 2019-07-02T12:25:44Z
dc.date.available 2019-07-02T12:25:44Z
dc.date.issued 2019-06-12
dc.identifier.citation African journal of biotechnology, Vol. 18(24), pp. 518-530, 12 June, 2019 en_US
dc.identifier.issn 1684-5315
dc.identifier.uri https://academicjournals.org/journal/AJB/article-full-text-pdf/70ECC7F61239
dc.identifier.uri http://repository.seku.ac.ke/handle/123456789/4492
dc.description DOI: 10.5897/AJB2017.15993 en_US
dc.description.abstract The Lablab bean (Lablab purpureus) has potential of being an outstanding resource for human food and animal feed in tropical agricultural systems. The bean is however grossly underutilized due to anti-nutritional factors, which may affect its nutritive value and organoleptic properties. In this study, twenty-four (24) lablab bean accessions were assayed for sensory flavor characteristics and volatile compounds to identify acceptable selections for adoption and incorporation into a rationalized breeding program. Sensory tests were carried out by a panel of 11 trained evaluators. Volatile compounds were extracted using hexane and separated using gas chromatography. Sensory tests showed significant differences for the bitter taste (p≤0.05), with accession 10706 showing the highest odour and bitter taste levels, while accession 13096 had the lowest. Two hundred and sixty two (262) volatile compounds were identified and grouped into 12 classes. The major compounds were esters (46), terpenes and terpenoids (59), hydrocarbons (57), and alcohols (28). The retention times of the volatile compounds revealed an overall 89% similarity of the lablab bean accessions. Accessions showing lower levels of bitter taste are recommended for inclusion in the participatory evaluation stage of the breeding process. en_US
dc.language.iso en en_US
dc.publisher Academic Journals en_US
dc.subject Lablab purpureus en_US
dc.subject odour en_US
dc.subject flavour en_US
dc.subject taste en_US
dc.subject volatile compounds en_US
dc.subject underutilized crops en_US
dc.title Characterisation of volatile compounds and flavour attributes of Lablab purpureus bean accessions en_US
dc.type Article en_US


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