. 2013 Nov 25;9:78. doi: 10.1186/1746-4269-9-78

Table 5.

Sensory evaluation scores (mean ± SD) for different dishes made with leafy vegetables

Dish	N	Colour	Smell	Taste	Overall
100% Amaranth	77	3.83 ± 1.13^a	3.66 ± 1.22^a	3.53 ± 1.34^a	3.82 ± 1.44^a
80% Amaranth + 20% cowpea	80	4.05 ± 0.98^a	3.95 ± 1.02^a	3.50 ± 1.45^a	3.71 ± 1.35^a
80% Amaranth + 20% pumpkin	79	3.85 ± 1.16^a	3.65 ± 1.25^a	3.33 ± 1.47^a	3.57 ± 1.47^a
80% Amaranth + 20% spiderplant	78	3.83 ± 1.19^a	3.85 ± 1.17^a	3.31 ± 1.41^a	3.59 ± 1.48^a
100% Swiss chard	78	4.21 ± 0.93^a	4.33 ± 0.94^b	4.26 ± 1.19^b	4.38 ± 1.13^b

Score: five-point ordinal scale ranging from 5 (super good) to 1 (super bad). Dishes with different superscript differed statistically significant (p < 0.05).