Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats

Table 7 Sensory attributes of formulated complementary foods from maize, defatted groundnut and ginger flour blends

Parameters	Appearance	Aroma	Texture	Taste	Acceptability
RDG	7.17 ± 0.74^b	6.67 ± 1.24^b	6.03 ± 1.03^b	6.40 ± 1.52^b	6.80 ± 1.24^b
GDG	5.97 ± 1.42^d	5.53 ± 1.59^c	5.07 ± 1.74^c	4.07 ± 1.96^c	4.80 ± 1.61^d
FDG	6.37 ± 0.99 ^c	5.57 ± 1.25^c	5.93 ± 1.46^d	5.60 ± 1.63^b	5.83 ± 1.34^c
NBM	7.93 ± 1.01^a	7.93 ± 0.90^a	7.23 ± 1.52 ^a	7.67 ± 1.42^a	7.87 ± 1.13^a

RDG Raw maize, defatted groundnut and ginger in ratio 76.7:20.8:2.5
GDG Germinated maize, defatted groundnut and ginger in ratio 74.4:23.1:2.5
FDG Fermented maize, defatted groundnut and ginger in ratio 72.6:24.9:2.5
NBM Nutribom (a commercial maize-based complementary food)
^{a, b, c, d}Means (±SEM) with different alphabetical superscripts in the same row are significantly different at P < 0.05

ISSN: 2661-8974