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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