Table 5.
Effect of soaking time on the sensory attributes of yam flour.
| Sample | Appearance | Color | Texture | Taste | Aroma | Overall acceptability |
|---|---|---|---|---|---|---|
| Dioscorea rotundata 0 h | 5.30 ± 2.60c | 4.95 ± 2.24c | 6.60 ± 1.93d | 5.45 ± 2.28abc | 4.65 ± 2.46ab | 5.45 ± 2.61c |
| Dioscorea alata 0 h | 5.90 ± 2.90ab | 6.15 ± 2.37cb | 3.40 ± 1.98a | 4.40 ± 2.64c | 4.10 ± 2.29b | 5.30 ± 2.49c |
| D. rotundata 6 h | 6.95 ± 1.43bc | 6.50 ± 1.91b | 6.95 ± 1.79d | 6.25 ± 2.22ba | 5.80 ± 2.26a | 6.90 ± 1.92ab |
| D. alata 6 h | 5.95 ± 2.16cb | 6.00 ± 1.86cb | 6.00 ± 2.20cd | 5.70 ± 1.56abc | 5.80 ± 2.04a | 6.00 ± 1.84abc |
| D. rotundata 12 h | 6.00 ± 1.52cb | 6.10 ± 1.71cb | 5.75 ± 2.36cd | 5.35 ± 2.58abc | 6.15 ± 2.13a | 6.40 ± 1.79abc |
| D. alata 12 h | 4.75 ± 2.24c | 5.10 ± 2.15c | 4.20 ± 2.38ab | 4.35 ± 1.81c | 4.90 ± 2.07ab | 5.45 ± 1.64c |
| D. rotundata 18 h | 7.55 ± 1.50a | 7.85 ± 1.23a | 6.85 ± 1.73d | 6.45 ± 2.04a | 6.15 ± 2.13a | 7.20 ± 1.47a |
| D. alata 18 h | 5.25 ± 2.05c | 5.65 ± 1.50cb | 4.90 ± 2.31bc | 4.85 ± 2.37bc | 5.75 ± 2.36a | 5.60 ± 2.11bc |
Values are expressed as mean ± SD (n = 3); values within the same column followed by different superscripts are significantly different (P < 0.05).