| Samples |
Crust Color |
Crumb Color |
Texture |
Flavor |
Aroma |
Taste |
Overall Acceptability |
| IRP. Chin-chin |
6.95 ± 0.36 |
6.50 ± 0.41 |
6.90 ± 0.33 |
6.50 ± 0.48 |
6.30 ± 0.44 |
6.65 ± 0.48 |
6.80 ± 0.49 |
| 100% TRIF.Y Chin-chin |
6.25 ± 0.36 |
6.60 ± 0.30 |
6.35 ± 0.29 |
5.30 ± 0.41 |
6.15 ± 0.32 |
5.55 ± 0.41 |
5.70 ± 0.36 |
| 90% TRIF.Y+ 10% PPKChin-chin |
6.70 ± 0.30 |
6.85 ± 0.38 |
6.75 ± 0.23 |
5.60 ± 0.34 |
6.40 ± 0.21 |
6.00 ± 0.39 |
6.20 ± 0.26 |
| 85% TRIF.Y+ 15% PPKChin-chin |
6.75 ± 0.23 |
6.80 ± 0.17 |
6.60 ± 0.33 |
5.85 ± 0.28 |
6.45 ± 0.21 |
5.55 ± 0.37 |
5.90 ± 0.22 |
| 80% TRIF.Y+ 20% PPK Chin-chin |
6.15 ± 0.31 |
6.25 ± 0.23 |
6.55 ± 0.36 |
5.55 ± 0.34 |
6.35 ± 0.28 |
5.30 ± 0.36 |
5.70 ± 0.28 |
Values are means ± Standard Error of twenty determinations
IRP. FLOUR = Irish Potato flour (Control)
100% TRIF.Y FLOUR = 100% Trifoliate Yam Flour
90% TRIF.Y+10% PPK FLOUR = 90% Trifoliate Yam Flour Enriched with 10% Pumpkin seeds
85% TRIF.Y+15% PPK FLOUR= 85% Trifoliate Yam Flour Enriched with 15% Pumpkin seeds
80% TRIF.Y+20% PPK FLOUR= 80% Trifoliate Yam Flour Enriched with 20% Pumpkin seeds |
