Sensory attribute Fresh Paste Cabinet dried GMS Concentration
5% 10% 15%
Color 6.5a 5.8a 6.1a 6.1a 6.1a
Taste 6.5a 5.6b 4.7b 5.3b 5.3b
 Aroma 5.8a 4.7b 4.4b 4.9b 4.6b
Viscosity 6.7a 6.6a 5.8b 5.1b 5.0b
Overall acceptability 6.3a 5.9ab 5.6ab 5.3b 5.7ab
Table 6: Mean Sensory Scores of foam-mat dried Ogi prepared from Sorghum.