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Table 6 Sensory attributes of chin-chin produced from wheat-aerial yam flour blends

From: Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends

Samples

Colour

Crunchiness

Taste

Texture

Overall Acceptability

W100

8.35 ± 1.04 a

8.00 ± 1.03 a

8.00 ± 1.12 a

7.85 ± 1.42 a

8.20 ± 1.11 a

W85AYS15

6.60 ± 1.00 b

6.30 ± 1.66 b

6.63 ± 1.42 b

6.20 ± 1.74 bc

6.70 ± 1.08 b

W67.5AYS32.5

5.80 ± 1.44 b

6.25 ± 1.77 b

6.32 ± 2.24 b

6.15 ± 1.87 bc

6.40 ± 1.23 bc

W50AYS50

4.25 ± 1.48 c

3.35 ± 1.60 c

4.45 ± 2.00 c

3.70 ± 1.56 d

4.25 ± 1.37 d

W85AYD15

5.95 ± 1.47 b

7.00 ± 1.41 b

7.40 ± 0.75 ab

6.90 ± 1.17 ab

7.15 ± 0.93 b

W67.5AYD32.5

6.40 ± 1.50 b

6.80 ± 1.36 b

6.50 ± 1.47 b

6.74 ± 1.52 b

6.70 ± 1.69 b

W50AYD50

7.55 ± 0.95 a

4.30 ± 1.72 c

5.10 ± 1.86 c

5.58 ± 1.68 c

5.70 ± 1.46 c

  1. *Values are mean ± standard deviation. Values in a column with the same superscript are not significantly (p > 0.05) different from each other. ND = not detected. W100A0 = 100% wheat flour (control sample); W70AD30 = 70% wheat flour + 30% dehydrated aerial yam flour; W60AD40 = 60% wheat flour + 40% dehydrated aerial yam flour; W50AD50 = 50% wheat flour + 50% aerial yam flour; W70AS30 = 70% wheat flour + 30% sun−dried aerial yam flour; W60AS40 = 60% wheat flour + 40% sun−dried aerial yam flour; W50AS50 = 50% wheat flour + 50% sun−dried aerial yam flour
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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