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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.