Table 6.

Sensory quality characteristics of biryani

Food base	Attributes
	Colour	Flavor	Texture	Taste	Appearance	Overall acceptability
Foxtail millet	9.0	9.1	8.9	9.1	8.9	9.0
Barnyard millet	7.6	7.6	7.7	7.4	7.0	7.3
Rice (control)	8.3	8.2	7.7	8.6	8.3	8.3
SEM ±	0.197	0.181	0.202	0.270	0.265	0.212
CD at 5%	0.57	0.52	0.58	0.78	0.76	0.61

*Average of fifteen values reported

S.Em Standard error of mean

CD Critical difference