Exploring the Nutritional Benefits and Consumer Acceptance of Canned Bambara Beans in Ghana: Proximate, Microbial Quality and Sensory Acceptability

Universal Journal of Food Science and Technology | Vol 2, Issue 1

Table 3. Sensory Analysis of the composite of Canned Bambara beans varieties

Mean± SD
Sample/Parameters	S1	S2	S3	S4	S5
Colour	3.44±1.05^A	3.84±0.67^B	3.88±0.70^B	3.25±1.16^AB	4.19±0.89^C
Taste	3.28±1.37^A	3.31±1.12^A	3.69±0.82^A	2.84±1.05^C	3.75±1.19^A
Flavour	3.09±1.22^A	3.53±1.05^B	3.63±0.91^B	3.19±1.06^A	3.84±1.08^C
Aroma	3.25±1.11^A	3.84±0.72^B	3.53±0.88^C	3.31±1.03^A	3.59±1.10^C
Texture	3.43±1.29^A	3.69±1.18^B	3.72±0.89^B	3.21±1.07^D	4.03±0.97^C
Overall Acceptability	3.53±1.22^A	4.06±0.72^B	4.00±0.84^B	3.41±1.04^A	4.31±1.06^C

***In each column, means that do not share a superscript are significantly different at p < 0.05; S1=Red Bambara beans; S2= Clean white eye Bambara beans; S3= Cream black eye Bambara beans; S4=Black Bambara beans; S5= Cream pink eye Bambara beans; Scale: 5-point.