Nutritional Enhancement of Bread Produced from Wheat, Banana, and Carrot Composite Flour

Table 5

Sensory property of the composite bread.

Blend ratio	Taste	Flavour	Color	Texture	Overall acceptability
C	5.46 ± 0.92^b	4.66 ± 0.62^b	4.73 ± 0.70^b	4.60 ± 0.50^b	5.06 ± 0.70^b
B1	5.80 ± 0.86^a	5.80 ± 0.67^a	5.80 ± 1.01^a	5.80 ± 0.77^a	6.53 ± 0.52^a
B2	5.66 ± 1.04^a	5.60 ± 0.83^a	5.73 ± 0.88^a	5.60 ± 0.73^a	6.26 ± 0.70^a
B3	5.80 ± 1.01^a	5.46 ± 0.99^a	5.66 ± 0.97^a	5.93 ± 0.96^a	6.46 ± 0.74^a
B4	5.93 ± 0.88^a	5.60 ± 1.05^a	5.73 ± 0.79^a	5.80 ± 1.14^a	6.60 ± 0.63^a

Mean values not followed with the same letter in a column are significantly different at . Note. 100% wheat (C), 90% wheat, 5% carrot, 5% banana (B1), 80% wheat, 10% carrot, 10% banana (B2), 70% wheat, 15% carrot, 15% banana (B3) and 60% wheat, 20% carrot, and 20% banana (B4). The significance for variables a, b, and c are at .