Table 6.
Sensory evaluation scores of cookies produced from germinated pigeon pea, fermented sorghum, and blanched cocoyam flour blends
| Blends (CF:FSF:GPF) | Texture | Taste | Appearance | Crispness | General acceptability |
|---|---|---|---|---|---|
| 100:0:0 | 7.6a | 7.8ab | 7.6ab | 7.5a | 7.4ab |
| 0:100:0 | 6.3cd | 6.5bcd | 6.6bcd | 6.2cde | 7.1b |
| 0:0:100 | 5.9d | 5.0e | 5.9d | 5.3e | 5.0d |
| 50:50:0 | 7.1abc | 7.1abc | 7.0abcd | 6.9abcd | 7.1b |
| 0:50:50 | 5.9d | 6.0cde | 6.4cd | 5.0e | 5.0d |
| 50:0:50 | 5.9d | 5.9cde | 6.7bcd | 5.4e | 5.5cd |
| 33.3:33.3:33.3 | 7.1abc | 6.9abcd | 6.9abcd | 6.8abcd | 6.8bc |
| 16.7:16.7:66.6 | 6.6cd | 5.6de | 6.8bcd | 6.0de | 5.8cd |
| 16.7:66.6:16.7 | 6.7bcd | 6.7bcd | 6.9abcd | 6.5bcd | 6.5bcd |
| 66.6:16.7:16.7 | 7.5ab | 7.5ab | 7.6ab | 7.1abc | 7.2b |
| 100% wheat flour | 8.0a | 8.2a | 8.0a | 7.7a | 8.4a |
CF, cocoyam flour; FSF, fermented sorghum flour; GPF, germinated pigeon pea flour.
Means within a column with the same superscript are not significantly different (P > 0.05).