Table 4.

Sensory quality of porridge formulated from RTF, MSF, and PFP

Formulation	RTF	MSF	PFP	Appearance	Aroma	Taste	Mouthfeel	OA
FM1	65	20	15	4.50	4.93	4.94	4.9	4.97
FM2	55	30	15	4.82	4.85	4.76	4.78	4.84
FM3	70	25	5	3.70	2.75	3.99	3.99	3.93
FM4	65	22.5	12.5	4.30	4.75	4.63	4.61	4.62
FM5	60	27.5	12.5	4.50	4.65	4.49	4.48	4.58
FM6	70	20	10	2.50	4.35	4.41	4.33	3.99
FM7	67.5	25	7.5	3.80	3.85	4.10	4.11	4.02
FM8	65	27.5	7.5	4.30	3.7	4.05	4.05	4.07
FM9	65	25	10	4.10	4.07	4.18	4.17	4.27
FM10	67.5	22.5	10	3.20	4.19	4.32	4.26	4.13
FM11	65	30	5	4.72	2.45	3.97	3.86	3.84

RTF, Red teff flour; MSF, malted soybean flour; PFP, papaya fruit flour; OA, overall acceptability.