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Table 6 Sensory attributes of the complementary diets

From: Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

Sensory attributes DIET SAMPLES  
DQPM DGQPM FYM FHQPM CERELAC
Colour 6.39 ± 0.50b 6.77 ± 0.80a 6.17 ± 0.38c 6.28 ± 0.46c 6.78 ± 0.80a
Taste 6.61 ± 0.69b 6.28 ± 0.46b 6.33 ± 0.48b 6.50 ± 0.51b 7.61 ± 0.70a
Aroma 5.88 ± 0.83a 5.11 ± 0.32d 5.00 ± 0.02d 5.33 ± 0.48b 5.89 ± 0.85a
Consistency 6.39 ± 0.69a 6.33 ± 0.48a 6.11 ± 0.32b 6.00 ± 0.03b 6.40 ± 0.70a
Texture 6.72 ± 0.89b 6.22 ± 0.42c 6.11 ± 0.32cd 6.00 ± 0.02d 7.73 ± 0.90a
Overall acceptability 7.00 ± 0.02b 7.00 ± 0.02b 7.00 ± 0.03b 7.00 ± 0.01b 8.01 ± 0.02a
  1. DQPM Dried Quality Protein Maize, DGQPM Dried Germinated Quality Protein Maize, FYM Fermented Yellow Maize, FHQPM Fermented High Quality Protein Maize. Mean values with different superscript on the same row are significant (p < 0.05)