Table 5.

Sensory attributes of chickpea based breads

Chickpea processing	Appearance	Texture	Taste	Aftertaste	Aroma	Overall acceptability
Raw	6.22 ± 1.48b	5.56 ± 1.74a	4.11 ± 1.36ab	5.22 ± 1.79	6.11 ± 0.93	5.56 ± 1.01
Germinated	6.00 ± 1.41b	5.33 ± 1.50a	4.00 ± 1.22a	4.11 ± 1.96	6.33 ± 1.31	4.33 ± 1.32
Toasted	4.78 ± 1.56ab	5.67 ± 1.22a	4.78 ± 1.92ab	5.33 ± 1.50	6.00 ± 1.32	5.11 ± 1.17
Cooked	3.67 ± 2.29a	4.33 ± 1.50a	5.56 ± 1.59b	5.44 ± 1.67	5.44 ± 1.74	5.33 ± 1.58
P value	0.0123	0.2394	0.1442	0.3489	0.5609	0.2246

Means in a column with different letters are significantly different (P < 0.05)