Table 7.

Effect of incorporation of texturized defatted meal on sensory property of noodles

Sample	Percent	Color	Appearance	Taste	Texture	Overall acceptability
Sunflower	0	7.90	8.00	8.00	7.90	8.03
	10	7.40	7.80	7.60	7.40	7.55
	20	7.00	7.00	7.00	6.80	6.90
	30	6.20	6.80	7.00	6.40	6.60
	40	5.40	5.40	6.20	5.80	5.70
LSD (p < 0.05)		0.99	1.18	0.84	0.91	0.76
Soybean	0	7.90	7.90	8.00	8.10	8.20
	10	7.80	8.30	8.50	8.50	8.42
	20	8.20	8.10	8.30	8.00	8.46
	30	7.80	7.60	8.10	8.00	7.85
	40	7.10	7.10	7.60	8.00	7.35
LSD (p < 0.05)		0.60	0.72	NS	NS	0.40
Flaxseed	0	7.90	8.00	8.00	7.90	8.03
	10	8.10	8.20	8.00	8.00	8.15
	20	7.10	7.40	7.10	6.90	7.05
	30	6.30	6.30	6.10	5.90	6.10
	40	5.20	5.60	5.50	5.25	5.58
LSD (p < 0.05)		0.54	0.71	0.70	0.69	0.52

Each value is a mean of ten observations (n = 10)

LSD Least significant difference; NS non significant