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Table 6 Descriptive and sensory evaluation of the breads produced

From: Fortification with mushroom flour (Pleurotus ostreatus (Jacq.) P. Kumm) and substitution of wheat flour by cassava flour in bread-making: Nutritional and technical implications in eastern DR Congo

Formulations

Color

Aroma

Taste

Crumb

Flavor

F1

1.45b

1.76a

1.52c

1.86a

1.62a

F2

1.62ab

2.24a

1.90bc

2.14a

1.83a

F3

1.62ab

2.55a

2.76a

2.07a

2.03a

F4

1.97ab

2.07a

2.10abc

2.17a

1.69a

F5

1.55ab

1.79a

1.79bc

1.86a

1.62a

F6

1.48ab

2.24a

2.07abc

1.93a

2.14a

RC (F7)

2.03ab

2.10a

2.41ab

2.07a

2.24a

AC (F8)

2.21a

2.14a

2.38ab

2.31a

2.24a

F-test

2.849

1.874

4.693

0.703

2.391

p-value

0.001***

0.075

0.001***

0.669

0.522

  1. Scale: 1: very good, 2: good, 3: fairly good, 4: poor. F formulation, RC relative control, AC absolute control
  2. ***Highly significant. The values in each column with different letters are statistically different at the 5% p-value threshold according to the Tukey HSD test. Italicized values represent p-values at 5% significance threshold
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Agriculture & Food Security

ISSN: 2048-7010