Table 9
Mean score of organoleptic evaluation of cake samplesa
Qualitative
characteristics
WF CUG CG-0 CG-24 CG-48 CG-72 CG-96
Colour 8.2ab 8.1a 7.5a 7.1a 5.9b 5.1c 4.5c
Shape 8.0a 7.8a 7.4a 7.8a 7.5a 7.5a 7.6a
Crust tenderness 7.7a 7.3a 7.1ab 7.2b 6.2c 5.8c 5.5c
Crumb
Tenderness 7.5a 7.3a 7.2ab 7.1b 6.3c 6.0c 6.1c
Flavour 8.2a 8.3a 6.9ab 7.4a 6.9ab 6.1b 5.7b
Overall
Acceptability 8.1a 7.1ab 6.9b 7.3a 6.1cd 5.4d 5.3d
a WF=Wheat ¯our; CUG=Undehulled germinated cowpea.
b a±d=Mean values in the same row with similar letter(s) are not
signi®cantly dierent.