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
Table 5: Effect of enrichment on the acceptability of trifoliate yam flour chin-chin.