Acceptability of traditional cooked pumpkin leaves seasoned with peanut flour processed from blanched, deskinned and raw peanuts of different varieties

Abstract Pumpkin (Cucurbita maxima) leaves (PL) are popular indigenous vegetables consumed in Malawi and a large majority of consumers in sub-Saharan Africa. The vegetables are seasoned with peanut (Arachis hypogaea) flour and the dish is known as nkhwani otendera in Chichewa, the local language in Malawi. However, peanuts are prone to contamination with Aspergillus flavus, a fungus that produces aflatoxin. Blanching of peanuts followed by sorting is effective in the control of aflatoxin. Nevertheless, blanched peanut products are novel to most consumers in the country. This study assessed the acceptability of traditional cooked pumpkin leaves (PL) seasoned with peanut flour from blanched, deskinned and raw peanuts of different varieties. Five peanut varieties (CG7, Chalimbana, Malimba, Mkaziamakwiya and Nsinjiro) were blanched, deskinned and used whole to process peanut flour resulting in fifteen different treatments. Traditionally prepared PL seasoned with the peanut flour were analysed using descriptive sensory analysis and consumer preference testing. Analysis of variance (ANOVA) and principal component analysis (PCA) were used to identify sensory attributes that characterized the products. Peanut variety and peanut flour processing method affected colour, aroma and presence of speckles in the vegetables. PL seasoned with blanched peanut flour were light green, had a roasted peanut aroma, softer cooked texture and were the most liked by consumers. Overall, consumers liked PL seasoned with peanut flour processed from Mkaziamakwiya, Chalimbana, and CG7 peanut varieties significantly more (P ≤ 0.05) than Nsinjiro and Malimba varieties. From the treatment perspective, the PL seasoned with blanched peanuts were significantly liked more (P ≤ 0.05) than deskinned or the raw peanuts.