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Table 7 Sensory attributes of instant Kunu supplemented with African locust bean pulp

From: Nutrient composition, antioxidant properties, and sensory characteristics of instant Kunu from pearl millet supplemented with African locust bean pulp

Kunu samples

Appearance

Taste

Aroma

Mouth feel

Overall acceptability

100% FM

7.30 ± 1.58a

6.47 ± 1.91a

7.23 ± 1.17a

6.57 ± 1.61a

6.73 ± 1.89a

95% FM:5% ALBP

6.67 ± 1.52ab

5.90 ± 1.77a

6.60 ± 1.16ab

6.17 ± 1.51ab

6.67 ± 1.74a

90% FM:10% ALBP

6.33 ± 2.06ab

6.13 ± 1.50a

6.47 ± 1.63ab

6.20 ± 1.92ab

6.43 ± 1.74a

85% FM:15% ALBP

6.03 ± 2.02abc

5.53 ± 1.93ab

6.20 ± 1.86bc

5.53 ± 1.80bc

5.83 ± 1.82ab

80% FM:20% ALBP

5.73 ± 1.95bc

5.67 ± 1.69ab

6.07 ± 1.51bc

5.57 ± 1.91bc

6.03 ± 1.83ab

75% FM:25% ALBP

5.00 ± 1.89c

4.83 ± 2.02b

5.37 ± 1.96c

4.63 ± 1.87c

5.17 ± 2.12b

  1. Means with different superscripts in the same column are significantly different (p < 0.05). FM Fermented millet; ALBP African locust bean pulp