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Table 4 Scores on sensory attributes and acceptability of gari by primary school pupils

From: Community-based nutrition-sensitive approach to address short-term hunger and undernutrition among primary school children in rural areas in a developing country setting: lessons from North and North-Eastern Uganda

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

  1. 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.