Table 9

Sample	Colour	Texture	Flavour	General acceptability
Sg SP₁	4.2 ± 0.66^b	1.95 ± 0.44^ab	4.45 ± 0.47^a	4.00 ± 0.55^b
Sg SP₂	4.45 ± 0.47^b	1.89 ± 0.42^ab	4.75 ± 0.36^a	4.22 ± 0.43^b
Sg SP₃	3.90 ± 0.38^b	1.79 ± 0.40^ab	4.35 ± 0.44^a	4.25 ± 0.52^b
TCF	4.55 ± 0.76^a	2.06 ± 0.46^ab	3.00 ± 0.30^ac	4.75 ± 0.32^ab

Mean ± SEM
Keys: Sg SP₁ (65:30:5)=Sorghum, soybean and plantain gruel
Sg SP₂ (60:30:10)=Sorghum, soybean and plantain gruel
Sg SP₃ (55:30:15)=Sorghum, soybean and plantain gruel
TCF=Traditional complementary food

Table 9: Sensory evaluation of the test complementary foods and the control.