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Table 5 Influence of sensory properties on overall acceptability of composites

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

Sensory Attribute Gari (100:0) Gari-soy-silver fish (60:30:10) Gari-soy-silver fish (70:15:15) Gari-soy-silver fish (75:20:5)
Colour 3.426 2.700 3.016 3.017
 Acceptability 3.100 2.806 2.892 3.252
 Correlation 0.301a 0.298a 0.190a 0.132
P-value 0.016 0.499 0.415 0.131
Texture 2.595 3.025 3.333 3.175
 Acceptability 3.100 2.806 2.892 3.252
 Correlation 0.330a 0.137 0.221a 0.398a
P-value 0.001 0.131 0.146 0.501
Aroma 3.369 2.867 2.680 3.118
 Acceptability 3.100 2.806 2.892 3.252
 Correlation 0.421a 0.220a 0.203a 0.299a
P-value 0.009 0.653 0.211 0.338
Taste 3.272 2.933 2.857 3.125
 Acceptability 3.100 2.802 2.892 3.252
 Correlation 0.300a 0.631a 0.628a 0.779a
P-value 0.592 0.204 0.685 0.145
  1. Values with aare statistically significant at 5% level of confidence.