Table 4.
Sensory attributes of the provitamin A-biofortified maize stiff porridges and representative white maize porridge.
| Attribute | Maize Stiff Porridge Samples | ||||
|---|---|---|---|---|---|
| RWM | PVAH 79–100 | PVAH 27–49 | PVAH 1–26 | PVAH 50–75 | |
| Colour | 0.0 a ± 0.0 | 4.9 b ± 1.0 | 4.0 a ± 0.8 | 4.6 ab ± 1.0 | 4.8 b ± 1.0 |
| Glossy | 3.1 a ± 0.9 | 3.6 ab ± 0.9 | 3.6 ab ± 0.8 | 4.0 b ± 0.9 | 3.8 b ± 1.1 |
| Roughness | 1.8 a ± 0.9 | 4.1 b ± 0.8 | 3.8 b ± 0.7 | 3.9 b ± 0.7 | 4.0 b ± 0.8 |
| Overall aroma | 1.5 a ± 0.8 | 4.4 b ± 1.3 | 4.3 b ± 1.3 | 4.4 b ± 1.2 | 4.3 b ± 1.2 |
| Cooked maize aroma | 1.4 a ± 0.9 | 5.1 b ± 1.9 | 4.9 b ± 2.0 | 5.0 b ± 1.9 | 5.1 b ± 1.9 |
| Rama-margarine aroma | 0.2 a ± 0.1 | 3.3 b ± 1.5 | 3.2 b ± 1.5 | 3.4 b ± 1.7 | 3.4 b ± 1.6 |
| Stickiness | 0.3 a ± 0.1 | 5.2 b ± 1.5 | 5.6 b ± 1.4 | 5.7 b ± 1.6 | 5.6 b ± 1.3 |
| Hardness | 1.4 a ± 0.8 | 4.1 b ± 1.4 | 4.2 b ± 1.5 | 3.8 b ± 1.3 | 3.9 b ± 1.4 |
| Fineness | 2.1 a ± 0.6 | 4.7 b ± 1.3 | 5.0 b ± 1.4 | 5.2 b ± 1.5 | 5.2 b ± 1.4 |
| Overall flavour | 1.2 a ± 1.0 | 4.0 b ± 1.9 | 3.7 b ± 1.6 | 3.7 b ± 1.6 | 3.5 b ± 1.6 |
| Cooked maize flavour | 1.1 a ± 0.2 | 5.1 b ± 1.9 | 4.9 b ± 1.9 | 5.1 b ± 2.0 | 4.9 b ± 2.0 |
| Bitter | 0.0 a ± 0.0 | 1.8 b ± 1.3 | 1.8 b ± 1.4 | 1.8 b ± 1.2 | 1.7 b ± 1.2 |
| Residual | 0.0 a ± 0.0 | 2.7 b ± 0.9 | 2.9 b ± 1.0 | 2.8 b ± 1.0 | 2.9 b ± 0.9 |
Means ± SD (n = 10). Mean values followed by different superscript letters in the same row are significantly different (p < 0.05). PVAH = Provitamin A hybrid; RWM = representative white maize.