Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk

Table 4

Mean sensory scores of fermented cowpea-peanut milk with Lacticaseibacillus rhamnosus Yoba.

Sample	Taste	Colour	Texture	Aroma	Appearance	Overall acceptability
AAB	3.9 ± 0.1^a	3.7 ± 0.1^a	3.9 ± 0.2^b	4.0 ± 0.1^a	3.8 ± 0.1^b	4.0 ± 0.1^a
ABA	4.0 ± 0.1^a	3.5 ± 0.2^a	3.7 ± 0.1^a	3.9 ± 0.1^a	3.7 ± 0.1^s	3.9 ± 0.1^a
ABB	3.8 ± 0.2^a	3.6 ± 0.1^a	3.5 ± 0.1^a	3.8 ± 0.2^a	3.6 ± 0.1^s	3.8 ± 0.2^a
BAA	4.0 ± 0.1^a	4.0 ± 0.1^b	4.0 ± 0.2^c	4.0 ± 0.1^a	4.1 ± 0.1^c	4.1 ± 0.0^a
value^a	ns	<0.05	<0.05	ns	<0.05	ns

AAB, CM : PM (1 : 1) + sugar + vanilla; ABA, CM : PM (2 : 1) + sugar + vanilla; ABB, CM : PM (3 : 1) + sugar + vanilla; BAA, control + sugar + vanilla; ns = not significant. Mean ± standard deviations are reported. ^aFriedman’s test. Means values within the same column with different superscript letters (^{a, b, c}) are significantly different ( < 0.05).