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Table 5. Scores (mean ± S.E.) given by a group of 20 persons for the cooked rice samples after treatment with 1% Bonneville pea flour extract for 3 months.
Attribute
Control (Untreated)
Treated
Appearance
4.0 ± 0.6
3.9 ± 0.3
Taste
2.9 ± 0.7
3.0 ± 0.6
Texture
2.8 ± 0.4
3.1 ± 0.3
Flavour
2.7 ± 0.5
3.2 ± 0.4
Acceptability
3.8 ± 0.6
4.1 ± 0.5
Ranking scale for attributes:
0 = very poor
1 = poor
2 = fair
3 = good
4 = very good
5 = excellent
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