. 2014 Mar 23;52(5):2894–2901. doi: 10.1007/s13197-014-1313-y

Table 4.

Sensory evaluation of amala

Sample	Colour	Texture	Smoothness	Odour	Overall acceptability
White trifoliate yam dough	2.47 ± 0.06^b	1.62 ± 0.08^b	2.10 ± 0.02^a	3.65 ± 0.12^a	2.82 ± 0.23^b
Yellow trifoliate yam dough	3.54 ± 0.06^a	5.70 ± 0.04^a	1.75 ± 0.06^a	2.72 ± 0.26^b	4.31 ± 0.06^a
White yam dough (oven dried)	1.91 ± 0.02^c	1.40 ± 0.02^b	1.90 ± 0.04^a	1.18 ± 0.31^c	1.70 ± 0.09^c
White yam dough (commercial)	1.48 ± 0.03^d	1.21 ± 0.01^c	1.25 ± 0.21^a	1.15 ± 0.16^c	1.52 ± 0.03^d

Values with the same superscript down the column were not significantly different (p < 0.05)

Like extremely 1, Like very much 2, Like moderately 3, Neither like nor dislike 4

Dislike moderately 5, Dislike very much 6, Dislike extremely 7