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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)