Sensory evaluation of instant maize porridge fortified with MO leaves and termite powders by 60 panellists
| Treatments | Sensory attributes | |||
|---|---|---|---|---|
| Colour | Texture | Taste | Aroma | |
| Control | 7.02a ± 1.4 | 7.92a ± 1.5 | 7.37a ± 1.1 | 8.02a ± 1.4 |
| Blanched | 6.52b ± 1.9 | 6.63b ± 1.7 | 6.60b ± 2.1 | 6.72b ± 1.9 |
| Cooked | 6.78b ± 1.8 | 6.65b ± 1.8 | 5.85c ± 2.2 | 6.76b ± 1.8 |
| uncooked | 6.48b ± 2.0 | 6.64b ± 1.9 | 5.75c ± 2.2 | 6.79b ± 1.7 |
| Treatments | Sensory attributes | |||
|---|---|---|---|---|
| Colour | Texture | Taste | Aroma | |
| Control | 7.02a ± 1.4 | 7.92a ± 1.5 | 7.37a ± 1.1 | 8.02a ± 1.4 |
| Blanched | 6.52b ± 1.9 | 6.63b ± 1.7 | 6.60b ± 2.1 | 6.72b ± 1.9 |
| Cooked | 6.78b ± 1.8 | 6.65b ± 1.8 | 5.85c ± 2.2 | 6.76b ± 1.8 |
| uncooked | 6.48b ± 2.0 | 6.64b ± 1.9 | 5.75c ± 2.2 | 6.79b ± 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
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