. 2019 Sep 18;11(9):2240. doi: 10.3390/nu11092240

Table 3.

Hedonic scale responses for three uncooked chickpea samples (split desi seed, desi flour and kabuli flour) fortified with three Fe fortificants (FeSO₄·7H₂O, FeSO₄·H₂O and NaFeEDTA) along with the control for three sensory attributes: appearance, odor and overall acceptability.

Chickpea Samples		Sensory Attributes
Chickpea Samples	Fortificants	Appearance	Odor	Overall Acceptability
Uncooked Split Desi Seeds	Control	7.8 ± 0.1 ^a	7.3 ± 0.2 ^a	7.6 ± 0.1 ^a
	FeSO₄·7H₂O	6.6 ± 0.2 ^b	6.4 ± 0.2 ^c	6.5 ± 0.2 ^b,c
	FeSO₄·H₂O	6.2 ± 0.2 ^c	6.2 ± 0.2 ^c	6.3 ± 0.2 ^c
	NaFeEDTA	7.0 ± 0.2 ^b	6.8 ± 0.2 ^b	6.9 ± 0.2 ^b
Uncooked Desi Flour	Control	7.7 ± 0.1 ^a	7.1 ± 0.2 ^a	7.6 ± 0.1 ^a
	FeSO₄·7H₂O	7.5 ± 0.1 ^a	6.9 ± 0.2 ^a	7.3 ± 0.1 ^a
	FeSO₄·H₂O	7.3 ± 0.2 ^a	6.8 ± 0.1 ^a	7.1 ± 0.2 ^b
	NaFeEDTA	7.6 ± 0.1 ^a	7.1 ± 0.2 ^a	7.4 ± 0.1 ^a
Uncooked Kabuli Flour	Control	6.8 ± 0.2 ^a	6.6 ± 0.2 ^a	6.6 ± 0.2 ^a
	FeSO₄·7H₂O	6.5 ± 0.2 ^a	6.5 ± 0.2 ^a	6.5 ± 0.1 ^a
	FeSO₄·H₂O	6.5 ± 0.2 ^a	6.2 ± 0.2 ^a	6.4 ± 0.2 ^a
	NaFeEDTA	6.8 ± 0.2 ^a	6.7 ± 0.2 ^a	6.7 ± 0.2 ^a

Means in the same column with same letters are not significantly different based on LSD tests (p > 0.05).