Table 5.
Sensory evaluation of orange-fleshed sweet potato based complementary foods and Weanimix.
| Attribute | OFSCri | OFSPal | OFSSoy | Weanimix | Score * |
|---|---|---|---|---|---|
| Appearance | 3.44 ± 1.32 a | 3.95 ± 1.06 b | 4.58 ± 0.71 c | 4.63 ± 0.80 c | 4.15 ± 1.11 |
| Aroma | 3.18 ± 1.40 a | 3.66 ± 1.24 b | 4.33 ± 0.98 c | 4.58 ± 0.78 c | 3.96 ± 1.24 |
| Taste | 2.99 ± 1.41 a | 3.71 ± 1.19 b | 4.43 ± 0.86 c | 4.37 ± 1.04 c | 3.83 ± 1.28 |
| Texture/mouth feel | 3.11 ± 1.39 a | 3.67 ± 1.17 b | 4.44 ± 0.87 c | 4.43 ± 0.99 c | 3.88 ± 1.22 |
| After taste | 3.13 ± 1.36 a | 3.68 ± 1.20 b | 4.41 ± 0.90 c | 4.50 ± 0.92 c | 3.90 ± 1.24 |
| Overall acceptance | 3.32 ± 1.37 a | 3.85 ± 1.07 b | 4.54 ± 0.75 c | 4.53 ± 0.94 c | 4.03 ± 1.18 |
OFSCri: Orange–fleshed sweet potato (OFSP) + Cricket, OFSPal: OFSP + Palm weevil larvae, OFSSoy: OFSP + Soybean, Weanimix: Maize + Peanut + Soybean. Within a row, means with different superscripts (letters) differ significantly (p < 0.05). * Mean score for each sensory attribute across the various complementary foods.