Table 4.
Scores on sensory attributes and acceptability of gari by primary school pupils
| Composite Formulae | Ratings for: Colour | Aroma | Texture | Taste | Overall acceptability |
|---|---|---|---|---|---|
| Control (100:0) | 3.63 ± 1.37b | 3.37 ± 1.27d | 2.59 ± 3.09a | 3.27 ± 3.09c | 3.10 ± 1.30ab |
| Gari-soy-silver fish | |||||
| 60:30:10 | 2.70 ± 1.44a | 2.87 ± 1.38bc | 3.02 ± 1.20b | 2.93 ± 1.36abc | 2.80 ± 1.30a |
| 70:15:15 | 3.02 ± 1.37a | 2.68 ± 1.25ab | 3.33 ± 1.24b | 2.85 ± 1.37ab | 2.89 ± 1.26a |
| 75:20:5 | 3.02 ± 1.34a | 3.12 ± 1.27cd | 3.20 ± 1.18b | 3.13 ± 1.33abc | 3.25 ± 1.30b |
Values are means ± SD of scores by 180 pupils. Values with different superscripts within the same column are significantly different (P ≤ 0.05). Scores are based on a 5-point hedonic scale.