Food Production, Processing and Nutrition

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
Sensory attributes	DQPM	DGQPM	FYM	FHQPM	CERELAC
Colour	6.39 ± 0.50^b	6.77 ± 0.80^a	6.17 ± 0.38^c	6.28 ± 0.46^c	6.78 ± 0.80^a
Taste	6.61 ± 0.69^b	6.28 ± 0.46^b	6.33 ± 0.48^b	6.50 ± 0.51^b	7.61 ± 0.70^a
Aroma	5.88 ± 0.83^a	5.11 ± 0.32^d	5.00 ± 0.02^d	5.33 ± 0.48^b	5.89 ± 0.85^a
Consistency	6.39 ± 0.69^a	6.33 ± 0.48^a	6.11 ± 0.32^b	6.00 ± 0.03^b	6.40 ± 0.70^a
Texture	6.72 ± 0.89^b	6.22 ± 0.42^c	6.11 ± 0.32^cd	6.00 ± 0.02^d	7.73 ± 0.90^a
Overall acceptability	7.00 ± 0.02^b	7.00 ± 0.02^b	7.00 ± 0.03^b	7.00 ± 0.01^b	8.01 ± 0.02^a

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)

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ISSN: 2661-8974

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