Table 1.

Sensory characteristics of the extrudates before and after 3 months of storage period in MPET packs at room temperature (30–35 °C)

Sensory attributes	Storage period	Products						‘F’ value
		Sorghum	Rice	S+R	S+R+B	S+R+LM	S+R+Soy
Colour & Appearance	Before	4.4 ± 0.53	3.8 ± 0.69	4.2 ± 0.75	4.0 ± 0.81	4.4 ± 0.78	4.4 ± 0.53
	After	4.1 ± 0.37	3.8 ± 0.69	3.8 ± 0.69	3.5 ± 0.97	3.5 ± 0.78	3.4 ± 0.53
Flavour	Before	4.0 ± 0.57	4.14 ± 1.06	3.85 ± 1.06	4.0 ± 0.57	4.5 ± 0.53	4.5 ± 0.53
	After	2.5 ± 1.51	2.7 ± 1.89	2.5 ± 1.71	2.28 ± 1.60	2.5 ± 1.81	2.5 ± 1.71
Texture	Before	4.5 ± 0.53	4.5 ± 0.53	4.4 ± 0.53	4.4 ± 0.53	4.5 ± 0.53	4.4 ± 0.53
	After	4.2 ± 0.48	4.4 ± 0.53	4.4 ± 0.53	4.1 ± 1.06	4.4 ± 0.53	4.2 ± 0.48
Taste	Before	4.2 ± 0.48	4.5 ± 0.53	4.5 ± 0.78	4.5 ± 0.78	4.7 ± 0.75	4.7 ± 0.48
	After	2.2 ± 0.95	2.8 ± 1.77	2.8 ± 1.46	2.4 ± 1.51	3.0 ± 1.63	2.7 ± 1.89
Overall Acceptability	Before	4.2 ± 0.48	4.2 ± 0.56	4.2 ± 0.48	4.2 ± 0.48	4.5 ± 0.53	4.3 ± 0.69
	After	3.4 ± 0.97	3.0 ± 1.0	3.1 ± 1.06	2.7 ± 0.95	3.1 ± 1.06	3.0 ± 1.0

Please refer to text for abbreviations of formulations

NS not significant

(n = 7)

*Significant at 5 % level

**Significant at 1 % level