| Fermentation Time (hrs) |
Sensory Scores |
| Colour & Appearance |
Consistency |
Flavour |
Overall Acceptability |
| Wy |
B |
Wy |
B |
Wy |
B |
Wy |
B |
| 5 |
7.15 |
7.66 |
7.18 |
7.55 |
7.10 |
7.55 |
7.11 |
7.60 |
| 9 |
7.56 |
8.12 |
7.55 |
8.11 |
7.21 |
7.91 |
7.31 |
8.10 |
| 13 |
6.95 |
7.25 |
7.10 |
7.25 |
6.75 |
7.45 |
6.87 |
7.50 |
| 17 |
6.34 |
7.10 |
6.30 |
7.14 |
6.14 |
7.24 |
6.31 |
7.20 |
| 21 |
6.21 |
6.95 |
6.11 |
6.21 |
5.43 |
7.13 |
5.91 |
6.98 |
| 24 |
5.87 |
6.17 |
5.97 |
6.15 |
5.17 |
6.97 |
5.80 |
6.34 |
| |
S.E.M |
CD at 5% |
S.E.M |
CD at 5% |
S.E.M |
CD at 5% |
S.E.M |
CD at 5% |
| Medium (A) |
0.043 |
0.123 |
0.045 |
0.093 |
0.053 |
0.135 |
0.53 |
0.135 |
| Fermentation Time (B) |
0.069 |
0.187 |
0.053 |
0.156 |
0.087 |
0.213 |
0.073 |
0.198 |
| AXB |
0.081 |
0.267 |
0.076 |
0.213 |
0.123 |
0.293 |
0.121 |
0.287 |
|
