. 2021 May 7;7(5):e06874. doi: 10.1016/j.heliyon.2021.e06874

Table 3.

Sensory evaluation of sorghum-peanut meal-okra (SPO) snacks^a^,^b^,^c.

Snack	Color	Aroma	Taste	Mouth feel	Acceptability
SPO	4.34 ± 0.77^a	3.78 ± 0.85^a	3.88 ± 0.85^a	4.10 ± 0.94^a	1.88 ± 0.34^a
SPO-Jalapeno	4.26 ± 0.77^a	3.89 ± 1.03^a	4.00 ± 0.85^a	3.88 ± 0.85^a	1.88 ± 0.34^a
SPO-Turmeric root	4.30 ± 0.68^a	3.77 ± 0.94^a	3.03 ± 1.11^b	3.38 ± 1.11^b	1.56 ± 0.51^b
SPO-Ginger root	4.27 ± 0.77^a	3.89 ± 1.03^a	3.10 ± 1.20^b	3.08 ± 1.20^b	1.51 ± 0.50^b

Values (mean ± SD) within columns with different superscripts differ significantly (p ≤ 0.05), n = 73.

Sensory evaluation parameters were on a scale of 1–5 (Like very much = 5, like slightly = 4, neutral = 3, dislike slightly = 2 and dislike very much = 1); Acceptability was on scale of 1–2 (Acceptable = 2 and Unacceptable = 1).

The panelists were instructed to use water as palate cleanser between samples consistently throughout the test and evaluate snacks individually and not on a relative rating.