Nutritional Composition, Antinutritional Factors, Antioxidant Activities, Functional Properties, and Sensory Evaluation of Cactus Pear (Opuntia ficus-indica) Seeds Grown in Tigray Region, Ethiopia

Table 5

Sensory attributes of cactus pear seed and wheat flour ‘Himbasha’.

Flour ratios (wheat: cactus pear seed flour)	Sensory attributes
	Color	Taste	Aroma	Texture	Overall Accep.
100:0% (control)	8.6±0.97^a	8.1±1.45^a	8.1±0.88^a	8.3±1.25^a	8.3±0.94^a
95:5%	7.7±2.4^ab	7.3±2.01^ab	8.1±0.88^a	6.6±2.59^b	7.1±2.37^a
90:10%	7.1±1.52^b	7.5±1.96^ab	7.9±0.74^ab	6.7±1.40^b	7.3±2.00^a
85:15%	5.8±2.42^c	6.5±2.17^ab	7±1.33^bc	6±2.7b^c	5.5±2.79^b
80:20%	4.4±2.22^d	5.8±1.93^bc	7.1±1.44^abc	5.3±2.45^cd	4.9±1.05^b
75:25%	3.6±2.22^d	4.6±1.78^c	6.7±1.42^c	4.4±2.22^d	4.3±2.49^b

Values are represented as mean±SD.
Means followed by the same superscript letter in the same column are not significantly different (p<0.05). The first value in the flour ratios corresponds to wheat flour and the second value to cactus pear seed flour. The values of each sensory attributes represents the hedonic scale (1= disliked extremely while 9 = liked extremely).