Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition

Table 4

Sensory acceptability of tella from the different preparations and formulations.

Variables	Color	Aroma	Taste	OA
Preparations
Kitta	4.477^a	3.82^a	3.75^a	3.92^a
Enkuro	4.24^b	3.77^a	3.62^a	3.94^a
SE	0.055	0.06	0.066	0.06
Formulations
100% G	4.38^ab	4.23^a	4.07^a	4.24^a
50 : 50, G : M	4.46^a	4.27^a	4.17^a	4.33^a
100%M	4.23^b	2.88^b	2.80^b	3.22^b
SE	0.067	0.073	0.080	0.073
Preparation by formulations
Kitta, 100% G	4.53a	4.30^a	4.05^a	4.07^a
Enkuro, 100% G	4.23^ab	4.16^a	4.086^a	4.41^a
Kitta, 50 : 50, G : M	4.55a	4.35^a	4.41^a	4.41^a
Enkuro, 50 : 50, G : M	4.37^ab	4.20^a	3.94^a	4.23^a
Kitta, 100% M	4.34^ab	2.81^b	2.79^b	3.27^b
Enkuro, 100% M	4.12^b	2.96^b	2.82^b	3.16^b
SE	0.099	0.11	0.11858044	0.11

Values are least square means with standard error; SE: standard error; OA: overall acceptability; values are least square means with standard errors as error those and those with different connecting letters are significantly different ().