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Food sample	Colour	SD	Flavour	SD	Fluffiness	SD	Taste	SD	Overall acceptability	SD
Ojojo	6.44^ab	0.18	6.20^a	0.16	6.12^ab	0.13	6.12^ab	0.23	6.16^ab	0.16
80:20	5.96^b	0.19	6.12^a	0.17	6.32^a	0.21	5.92^ab	0.14	5.80^b	0.14
70:30	6.08^b	0.18	5.80^a	0.19	5.96^ab	0.16	6.08^ab	0.20	5.88^b	0.19
60:40	6.96^a	0.19	6.28^a	0.14	6.12^ab	0.12	6.48^a	0.25	6.64^a	0.22
50:50	5.96^b	0.19	5.92^a	0.16	5.68^b	0.21	5.72^b	0.18	5.80^b	0.18

Means along the same column with the same superscripts are not significantly different from each other P < 0.05.

Table 7: Effect of Cowpea Flour on the Sensory Characteristics of Ojojo.