Table 2.
Sensory evaluation of mixed spices on staple food from Ede.
| Spices | Mixed spice A | Mixed spice B | Mixed spice C |
|---|---|---|---|
| Taste | 8.25 ± 0.50∗ | 7.96 ± 0.48∗ | 7.88 ± 0.95∗ |
| Aroma | 7.88 ± 0.25n.s. | 7.88 ± 0.25n.s. | 7.88 ± 0.75n.s. |
| Flavor | 7.75 ± 0.29∗ | 8.25 ± 0.65∗ | 8.00 ± 0.42∗ |
| Texture | 8.13 ± 0.25∗ | 7.67 ± 0.67∗ | 8.00 ± 0.41∗ |
| Mouthfeel | 7.75 ± 0.29∗ | 7.98 ± 0.78∗ | 8.13 ± 0.48∗ |
| Saltiness | 8.13 ± 0.25∗ | 8.00 ± 0.41∗ | 8.38 ± 0.48∗ |
| Acceptability | 7.75 ± 0.29 | 8.13 ± 0.63 | 8.63 ± 0.25 |
n.s.: no significant difference. ∗Significant difference for p ≤ 0.05. Key: mixed spices A (yellow pepper, ginger, and curry leaves), B (black pepper, castor seed, and scent leaves), and C (yellow pepper, ginger, curry leaves, black pepper, castor seed, and scent leaves).