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Table 8 Sensory attributes of therapeutic complementary foods

From: Nutritional, antioxidant and organoleptic properties of therapeutic-complementary-food formulated from locally available food materials for severe acute malnutrition management

Sample

Appearance

Aroma

Taste

Texture

General acceptance

OG

8.15 ± 1.03a

7.45 ± 1.39bc

7.60 ± 1.60b

8.10 ± 0.91a

8.00 ± 1.07a

P0

7.40 ± 1.14c

8.15 ± 1.13b

8.55 ± 0.88a

7.10 ± 1.61c

8.05 ± 1.09b

P1

6.30 ± 1.38b

6.10 ± 1.4c

6.40 ± 1.50a

6.65 ± 1.26bc

6.80 ± 0.89c

P2

6.61 ± 1.93a

5.55 ± 1.57bc

5.35 ± 1.49c

6.30 ± 1.34bc

6.05 ± 1.09b

P3

5.75 ± 1.44a

4.80 ± 1.36a

4.35 ± 1.08a

6.00 ± 1.41a

5.50 ± 1.35a

  1. Values are mean of thirty panelists ± standard deviation (n = 30). Values with the different superscript within the same row are significantly different from each other (p ≤ 0.05)
  2. Keys: P0 = Full fat milk 30%, peanut 25%, soybean oil 15%, sugar 28%, mineral mix 2%, P1 = Orange-fleshed sweet potato 26.5%, sorghum 26.5%, full fat milk 30%, soybean oil 5%, sugar 10%, moringa leaves 2%); P2 = Soycake 15%, Orange fleshed sweet potato 26.5%, sorghum 26.5%, full fat milk 15%, soybean oil 5%, sugar 10%, moringa leaves 2%; P3 = Soycake 30%, Orange fleshed sweet potato 26.5%, sorghum 26.5%, soybean oil 5%, sugar 10%, moringa leaves 2%) and OG (100% sorghum)