Characterization of Lablab genotypes reveals diversity in cooking quality and consumer-relevant seed traits to support demand-driven breeding

This dataset contains measurements of cooking quality and physical seed traits for 19 Lablab purpureus genotypes, including cooking time, hydration and swelling properties, water absorption capacity, electrical conductivity, pH, moisture content, seed dimensions, seed weight, seed volume, seed colour, and geometric indices. The data support analyses of consumer-relevant food properties and the identification of fast-cooking genotypes for breeding and food quality improvement.