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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