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Table 5 Sensory evaluation scores (mean ± SD) for different dishes made with leafy vegetables

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

Dish N Colour Smell Taste Overall
100% Amaranth 77 3.83 ± 1.13a 3.66 ± 1.22a 3.53 ± 1.34a 3.82 ± 1.44a
80% Amaranth + 20% cowpea 80 4.05 ± 0.98a 3.95 ± 1.02a 3.50 ± 1.45a 3.71 ± 1.35a
80% Amaranth + 20% pumpkin 79 3.85 ± 1.16a 3.65 ± 1.25a 3.33 ± 1.47a 3.57 ± 1.47a
80% Amaranth + 20% spiderplant 78 3.83 ± 1.19a 3.85 ± 1.17a 3.31 ± 1.41a 3.59 ± 1.48a
100% Swiss chard 78 4.21 ± 0.93a 4.33 ± 0.94b 4.26 ± 1.19b 4.38 ± 1.13b
  1. Score: five-point ordinal scale ranging from 5 (super good) to 1 (super bad). Dishes with different superscript differed statistically significant (p < 0.05).