Table 7.
Sensory attributes of ogi porridge from provitamin A-biofortified maize genotypes and yellow landrace.
| Product | +Color | Taste | Texture | Flavor | Overall acceptability |
|---|---|---|---|---|---|
| Ogi 1 | 6.78 ± 1.68a | 6.45 ± 1.46a | 6.50 ± 1.39a | 6.23 ± 1.95a | 6.40 ± 1.40a |
| Ogi 2 | 7.13 ± 1.26ab | 7.03 ± 1.19a | 7.20 ± 1.39a | 6.78 ± 1.53a | 7.25 ± 1.21b |
| Ogi3 | 7.73 ± 1.23b | 6.95 ± 1.62a | 7.15 ± 1.49a | 7.18 ± 1.26a | 7.40 ± 1.22b |
| Ogi 4 (control) | 7.25 ± 1.13ab | 6.90 ± 1.26a | 6.68 ± 1.31a | 6.60 ± 1.41a | 6.86 ± 1.09ab |
Values are mean ± SD of triplet determination.
+
Values with different superscript along the column are significantly different from one another (p ≥ 0.05).