Parameters

BC1       

BC2       

BC3       

BC3       

BC5       

BC6       

Taste     

2.7±0.2 

3.4±0.3

2.7±0.2

3.6±0.3 

4.0±0.3 

3.8±0.2

Colour

3.4±0.4

4.3±0.2

4.0±0.3

3.6±0.2

4.1±0.3

4.0±0.3

Mouth feel

2.6±0.3

3.5±0.4

2.9±0.3

3.7±0.3

4.0±0.3

3.8±0.2

Aroma

2.8±0.3

3.6±0.3

2.2±0.4

1.6±0.3

2.0±0.3

1.7±0.2

Flavour

2.2±0.3

3.4±0.3

2.3±0.3

1.8±0.3

2.5±0.3

1.8±0.3
*Results are ±S.E
BC1= 10% African Yam Bean flour: 75% Maize flour: 5% shrimp flour
BC2= 20% African Yam bean flour: 65% Maize flour: 5% shrimp flour
BC3= 30% African Yam Bean flour: 55% Maize flour: 5% shrimp flour
BC4= 10% African Yam Bean flour: 70% Maize flour: 10% shrimp flour
BC5= 20% African Yam Bean flour: 60% Maize flour: 10% shrimp flour
BC6= 30% African Yam Bean flour: 50% Maize flour: 10% shrimp flour
Table 7: Effect of enrichment on the sensory characteristics of the cereal blends.