The three-way ANOVA model showed that all sensory attributes
discriminated significantly between the tested bread products
(Table 4). Generally, the largest product differences were observed
for sensory attributes related to bread texture in comparison to
attributes linked to aroma, flavor/taste and mouthfeel. The study
conducted by Khalil, Mansour, and Dawoud (2000), who studied
bread made with 0e50% cassava flour, reported differences in intensities
between bread products for sensory attributes related to
texture and over all odor and taste to be of equal size. Their study
only included different quantities of cassava flour and not different
types of cassava flour.