Skip to main content

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)