Table 5. Sensory properties (scores) of porridge from malted millet blends with defatted soybean and cinnamon flours

Samples¹⁾	Appearance	Aroma	Taste	Flavor	Color	Acceptability
MDSCB1	6.00±1.31^2)b	8.13±0.92^a	5.20±1.16^c	5.26±0.82^c	7.18±0.74^c	7.60±0.74^b
MDSCB2	7.60±1.55^a	8.07±1.03^a	7.07±0.88^ab	6.93±1.53^b	7.23±0.88^b	7.8±0.56^a
MDSCB3	7.63±0.9^a	7.93±1.03^ab	7.80±1.01^a	7.53±1.19^a	7.4±0.74^a	7.93±0.70^a

MDSCB1, millet flour (75%) + defatted soybeans flour (20%) + cinamon flours (5%); MDSCB2, millet flour (65%) + defatted soybeans flour (30%) + cinamon flours (5%); MDSCB3, millet flour (55%) + defatted soybeans flour (40%) + cinamon flours (5%).
Values are mean±SD (n=3). Means with different superscript letters (^a-c) in each column are significantly different (p<0.05) by Duncan’s multiple range test.