Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut
Table 4
Mean sensory scores of starter culture inoculated and uninoculated kunnu-aya.
Samples
Sensory properties
Appearance
Aroma
Taste
Mouth feel
G. acceptability
Inoculated samples
100SOR/0TIG
8.30 ± 0.66
7.90 ± 0.79
8.25 ± 0.64
7.85 ± 0.88
8.50 ± 0.61
90SOR/10TIG
7.60 ± 0.60
7.85 ± 0.59
8.00 ± 0.46
8.05 ± 0.76
8.25 ± 0.44
80SOR/20TIG
8.15 ± 0.75
7.70 ± 0.47
7.90 ± 0.72
7.80 ± 0.70
8.20 ± 0.52
70SOR/30TIG
7.70 ± 0.73
7.55 ± 0.51
7.95 ± 0.51
7.95 ± 0.76
8.20 ± 0.52
60SOR/40TIG
7.85 ± 0.67
7.70 ± 0.66
8.10 ± 0.64
8.15 ± 0.67
8.40 ± 0.50
50SOR/50TIG
7.85 ± 0.75
7.70 ± 0.57
8.15 ± 0.67
7.75 ± 0.64
8.05 ± 0.39
Uninoculated samples
100SOR/0TIG
7.90 ± 1.62
7.80 ± 1.06
7.75 ± 1.74
7.65 ± 1.42
7.85 ± 1.90
90SOR/10TIG
7.05 ± 1.36
6.90 ± 1.33
6.60 ± 1.43
7.30 ± 1.42
7.00 ± 1.30
80SOR/20TIG
7.75 ± 1.12
7.10 ± 1.07
6.85 ± 1.39
7.25 ± 1.29
7.60 ± 1.14
70SOR/30TIG
7.25 ± 1.21
6.25 ± 1.29
6.65 ± 1.93
7.15 ± 1.42
7.00 ± 1.72
60SOR/40TIG
7.10 ± 1.37
7.15 ± 1.18
7.30 ± 1.53
7.20 ± 1.61
7.40 ± 1.50
50SOR/50TIG
7.20 ± 1.51
6.70 ± 1.26
7.60 ± 1.14
7.00 ± 1.30
7.15 ± 1.14
Values are means of three replicated samples. Means with different superscript letters across columns are significantly different ; G. acceptability, general acceptability; 100SOR/0TIG, 100% sorghum and 0% tigernut; 90SOR/10TIG, 90% sorghum and 10% tigernut; 80SOR/20TIG, 80% sorghum and 20% tigernut; 70SOR/30TIG, 70% sorghum and 30% tigernut; 60SOR/40TIG, 60% sorghum and 40% tigernut; 50SOR/50TIG, 50% sorghum and 50% tigernut.
