Table 6.
Mean scores for the sensory evaluation of PVA-biofortified maize and OFSP dishes compared with the control white maize and CFSP dishes (n = 120).
| Sensory Attributes | Taste | Texture | Aroma | Colour | Overall Acceptability |
|---|---|---|---|---|---|
| Composite dishes | |||||
| White phutu and chicken curry | 3.9 a (0.9) b | 3.9 (0.9) | 4.1 (0.7) | 3.9 (0.7) | 4.1 (0.6) |
| PVA phutu and chicken curry | 4.0 (0.8) | 3.9 (0.9) | 4.0 (0.7) | 4.0 (0.8) | 4.1 (0.7) |
| White phutu and cabbage curry | 3.9 (0.9) | 3.7 (1.0) | 3.8 (0.8) | 3.8 (0.8) | 3.9 (0.7) |
| PVA phutu and cabbage curry | 3.9 (0.8) | 3.8 (0.9) | 3.9 (0.8) | 3.9 (0.8) | 4.1 (0.8) |
| White phutu and bambara groundnut curry | 3.5 (1.2) | 3.4 (1.2) | 3.6 (0.9) | 3.7 (0.8) | 3.7 (1.1) |
| PVA phutu and bambara groundnut curry | 3.2 (1.1) | 3.4 (1.2) | 3.5 (1.0) | 3.6 (0.9) | 3.7 (1.0) |
| p-value c | <0.05 | <0.05 | <0.05 | <0.05 | <0.05 |
| Sweet potato | |||||
| CFSP | 4.2 (0.9) | 4.1 (0.9) | 3.9 (0.8) | 3.9 (0.9) | 4.1 (0.8) |
| OFSP | 4.1 (0.9) | 4.0 (1.0) | 3.8 (0.9) | 3.9 (0.9) | 4.1 (0.9) |
| p-value d | ns | ns | ns | ns | ns |
a Mean; b Standard deviation; c Friedman’s test; d The Wilcoxon test; PVA= Provitamin A; CFSP = Cream-fleshed sweet potato; OFSP = Orange-fleshed sweet potato; ns = not significant.