Table 4. Sensory scores of cookies prepared from blends of MBP and wheat flour

Sample (%)	Attribute
Sample (%)	Color	Flavor	Softness	Taste	Overall acceptability
0	6.88±1.62^a1)	6.16±1.52^a	4.94±1.81^b	5.38±2.01^bc	5.80±2.10^b
2.5	2.63±1.63^d	5.08±1.64^b	5.52±2.09^b	5.12±2.02^c	4.48±2.22^c
5	4.35±1.55^c	5.38±1.95^b	4.80±1.83^b	4.90±1.83^c	4.96±1.54^c
7.5	6.10±1.82^b	5.56±1.89^ab	6.34±1.94^a	6.76±1.71^a	6.70±1.79^a
10	5.96±2.02^b	4.92±2.20^b	5.46±2.15^b	6.06±1.88^ab	5.78±1.84^b

Means within the same row without a common letter (^a-c) are significantly different (p<0.05).