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Table 4 Evaluation of differences between the different dishes including and excluding the dish made with Swiss chard

From: Indigenous and traditional plants: South African parents’ knowledge, perceptions and uses and their children’s sensory acceptance

  Dishes including Swiss chard Dishes excluding Swiss chard
  K-W p-value1 P χ2p-value2 K-W p-value1 P χ2p-value2
Colour 0.120 0.386 0.639 0.603
Smell <0.001 0.003 0.426 0.261
Taste <0.001 0.002 0.632 0.931
Overall <0.001 0.039 0.599 0.931
  1. p-value of <0.05 was considered statistically significant.
  2. 1Kruskal-Wallis p-value refers to mean values. 2Pearson χ2 p-value refers to frequency.