Attributes       Control             Colocasia levels (%, hydrated 1:1)             5           7.5          10 General appearance 6.80 ± 0.11a 7.26 ± 0.05b 7.21 ± 0.05b 6.70 ± 0.08a Flavor 6.38 ± 0.06a 7.17 ± 0.06b 7.08 ± 0.08b 6.72 ± 0.09c Binding 6.59 ± 0.17a 7.23 ± 0.08b 6.86 ± 0.09a 6.47 ± 0.15a Texture 6.09 ± 0.12a 7.15 ± 0.07b 7.25 ± 0.59b 6.88 ± 0.68c Juiciness 6.90 ± 0.07 6.86 ± 0.05 7.22 ± 0.06 6.75 ± 0.09 Overall acceptability 6.83 ± 0.11ab 7.01 ± 0.07bc 7.22 ± 0.05c 6.61 ± 0.51a *Mean ± S.E. with different superscripts in a row differ significantly (P<0.05), n=22 for each treatment.

Table 4: Sensory attributes of restructured chicken meat blocks extended with different levels of colocasia (Mean ± S.E.).