Table III.

Sensory evaluation of instant maize porridge fortified with MO leaves and termite powders by 60 panellists

TreatmentsSensory attributes
ColourTextureTasteAroma
Control7.02a ± 1.47.92a ± 1.57.37a ± 1.18.02a ± 1.4
Blanched6.52b ± 1.96.63b ± 1.76.60b ± 2.16.72b ± 1.9
Cooked6.78b ± 1.86.65b ± 1.85.85c ± 2.26.76b ± 1.8
uncooked6.48b ± 2.06.64b ± 1.95.75c ± 2.26.79b ± 1.7

Notes:

All analyses were carried out on four different samples and analysed in triplicate, and figures were averaged. Data were subjected to analysis of variance and means were separated using Duncan’s multiple range test at p < 0.05. Means ± SD. Mean values followed by different letters in the same row are significantly different at p < 0.05; Per 100 g; 100 per cent maize, 0 per cent Moringa leaves, and 0 per cent termites; 80 per cent maize, 5 per cent blanched Moringa leaves, and 15 per cent termite powder; 80 per cent maize, 5 per cent cooked Moringa leaves, and 15 per cent termite powder; 80 per cent maize, 5 per cent uncooked Moringa leaves, and 15 per cent termite powder

or Create an Account

Close subscription notice
Close access options