Table 2.
Mean values ± standard error (SE) of overall liking of control breads (C-IY) and breads combining four legume flours (CH—chickpea, FB—faba bean, LC—lentil, and PS—pea) with 4 maize flours (IW—hybrid white, IY—hybrid yellow; RW—regional white, RY—regional yellow), using a 9-point scale, going from 1—“dislike extremely” to 9—“like extremely”.
| Session | Sample | n | Overall Liking | |
|---|---|---|---|---|
| 1 | C-IY | 60 | 6.77 (±0.17) a | |
| CH-IW | 60 | 6.97 (±0.16) a | 6.63 (±0.09) (n = 240) | |
| CH-IY | 60 | 6.53 (±0.18) a | ||
| CH-RW | 60 | 6.50 (±0.20) a | ||
| CH-RY | 60 | 6.52 (±0.16) a | ||
| 2 | C-IY | 60 | 7.22 (±0.15) a | |
| FB-IW | 60 | 6.95 (±0.12) a | 6.93 (±0.08) (n = 240) | |
| FB-IY | 60 | 7.20 (±0.14) a | ||
| FB-RW | 60 | 6.90 (±0.16) a | ||
| FB-RY | 60 | 6.68 (±0.17) a | ||
| 3 | C-IY | 60 | 7.22 (±0.18) a | |
| LC-IW | 60 | 6.98 (±0.17) a | 6.95 (±0.08) (n = 240) | |
| LC-IY | 60 | 7.00 (±0.14) a | ||
| LC-RW | 60 | 6.97 (±0.17) a | ||
| LC-RY | 60 | 6.83 (±0.17) a | ||
| 4 | C-IY | 60 | 7.08 (±0.15) a | |
| PS-IW | 60 | 6.88 (±0.15) a | 6.89 (±0.07) (n = 240) | |
| PS-IY | 60 | 6.92 (±0.14) a | ||
| PS-RW | 60 | 7.00 (±0.15) a | ||
| PS-RY | 60 | 6.75 (±0.16) a | ||
a within each session, the same letter indicates no significant differences between ‘broas’, according to the Fisher-LSD test (p > 0.05).