Nutritional Composition and Sensory Acceptability of Stinging Nettle (Urtica simensis) Flour-Supplemented Unleavened Maize (Zea mays L.) Flatbread (Kitta)

Table 4

Means^1,2 of sensory acceptability scores of the flatbread developed from stinging nettle and maize flour performed at laboratory level.

Treatment	Blending ratio			Sensory attributes
	NGMF	GMF	SN	Color	Taste	Flavor	Appearance	Mouthfeel	Overall acceptability
SN0	100	—	—	^a	^a	^a	^a	^a	^a
SN10	—	90	10	^b	^b	^b	^ab	^a	^b
SN15	—	85	15	^c	^bc	^bc	^bc	^a	^c
SN20	—	80	20	^cd	^cd	^cd	^cd	^b	^d
SN25	—	75	25	^d	^d	^d	^d	^b	^e

NGMF = nongerminated maize flour; GMF = germinated maize flour; SN = stinging nettle flour; SN0 = NGMF without nettle flour; SN10 = 90% GMF + 10% SN; SN15 = 85% GMF + 15% SN; SN20 = 80% GMF + 20% SN, SN25 = 75% GMF + 25% SN; 1 = values are averages of triplicate measurements () of 15 untrained panelists at laboratory level; 2 = means with the same superscripts within the same column are not statistically significantly different from each other ().