Table 9.

Significant differences in the acceptability ratings of composite dishes across age groups.

Composite Dishes	Sensory Attribute	p-Value a	Specific Difference across Age b
White phutu and cabbage curry	Taste	<0.05 c	60+ (A) rated higher than 50–59 (B)
White phutu and bambara groundnut curry	Taste	<0.05 c	60+ (A) rated higher than 20–29 (B)
White phutu and bambara groundnut curry	Aroma	<0.05 d	60+ (A) rated higher than 50–59 (B)
White phutu and bambara groundnut curry	OA	<0.05 d	60+ (A) rated higher than 20–29 (B)

^a Result from testing for differences across all age groups regarding the specific product and sensory attribute; ^b Indicates the age category (years) (A) that gave a statistically higher rating for the respective composite dish and sensory attribute than age category (years) (B); ^c ANOVA test; ^d Welch test; OA: Overall acceptability.