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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.