Sample Colour Aroma Texture Taste General acceptability A 6.05 7.41 7.74 6.94 6.70 B 7.00 7.25 7.50 6.70 6.55 C 7.25 6.30 6.20 6.12 6.20 D 6.65 6.25 6.01 6.04 5.56 E 6.15 6.00 5.80 6.00 5.20

Sample A= 100% malted-sorghum flour; B= 90% malted-sorghum flour+10% soy flour; C= 80% malted-sorghum flour+20% soy flour; D= 70% malted-sorghum flour+30% soy flour; E= 60% malted-sorghum flour+40% soy flour; F= 100% wheat flour.

Table 7: Mean score of sensory evaluation of reconstituted paste.