Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa

Table 6

Consumer preference for traditional and reconstituted foutou.

	Overall preference	Yellowness	Smoothness	Firmness	Easiness to mold	Tenderness	Sweetness
Sum of rank
FTRADOR	47^a	30^a	73^b	74^b	72^b	56^ab	45^a
FTF1OR	59^a	62^b	49^a	51^a	52^a	54^a	59^a
FTF2OR	74^b	88^c	58^ab	55^a	56^a	70^b	76^b
FTRADC1	38^a	41^a	56^a	54^a	56^a	55^a	30^a
FTF1C1	64^b	59^b	56^a	56^a	58^a	57^a	68^b
FTF2C1	78^c	80^c	68^a	70^a	66^a	68^a	82^c
FTRADFR2	45^a	52^a	84^b	54^a	60^a	60^a	43^a
FTF1FR2	58^a	58^a	48^a	58^a	54^a	54^a	60^b
FTF2FR2	77^b	70^b	48^a	68^a	66^a	66^a	77^c

Sum of rank values followed by identical letters in the same column were not significantly different at . The notations of foutou from Orishele, Corne 1, and French 2 were followed by OR, C1, and FR2, respectively.