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Table 8 Sensory attributes of fresh ipekere agbado samples

From: Quality evaluation and storage properties of traditional maize-based snacks: Ipekere Agbado enriched with Bambara groundnut

Sample Appearance Crispiness Taste Aroma Overall acceptability
CTRL 6.47 ± 0.18a 6.73 ± 0.22ab 6.50 ± 0.32b 6.50 ± 0.27ab 7.13 ± 0.25ab
MB10 6.00 ± 0.39a 6.00 ± 0.42bc 6.03 ± 0.50b 6.03 ± 0.45b 6.27 ± 0.50b
MB20 7.00 ± 0.34a 7.03 ± 0.31a 7.53 ± 0.20a 7.33 ± 0.26a 7.63 ± 0.33a
MB30 6.07 ± 0.43a 5.53 ± 0.38c 5.53 ± 0.40b 6.00 ± 0.38b 6.10 ± 0.36b
  1. Values are mean ± standard deviation. Values with the same superscript in the same column are not significantly different (p < 0.05)
  2. CTRL: Commercial ipekere agbado (Maize 100%); MB10: (Maize 90% + Bambara groundnut flour 10%) ipekere agbado; MB20: (Maize 80% + Bambara groundnut flour 20%) ipekere agbado; and MB30: (Maize 70% + Bambara groundnut flour 30%) ipekere Agbado