Table 3. Sensory scores of the two Nigerian rice cultivars

Samples¹⁾	Appearance	Aroma	Colour	Texture	Taste	Overall acceptability
O_120/15	5.10±1.52^c2)	5.90±1.11^b	5.20±1.31^c	5.10±1.97^c	5.20±1.32^c	5.30±1.25^c
O_120/20	7.10±1.45^ab	6.80±1.40^a	6.70±1.49^a	6.70±1.77^b	6.90±1.10^a	7.30 0.95^a
O_120/25	6.90±0.74^b	6.60±1.08^a	6.10±0.89^b	6.70±1.59^b	6.60±1.26^a	7.00±0.67^a
O_135/15	6.30±1.64^b	6.30±1.49^a	6.80±1.69^a	6.70±2.06^b	6.30±1.64^b	6.40±1.43^b
O_135/20	7.50±1.43^a	6.60±0.97^a	7.00±1.05^a	6.20±1.40^c	6.00±1.05^b	7.30±1.25^a
O_135/25	7.10±1.29^ab	6.10±0.99^a	6.30±0.82^ab	6.90±1.45^b	6.20±1.23^b	7.00±0.47^a
O_150/15	7.40±1.58^ab	6.50±1.18^a	7.00±1.76^a	8.00±1.05^a	6.70±0.95^a	7.40±1.07^a
O_150/20	8.00±1.25^a	6.40±1.58^a	7.40±1.71^a	7.20±1.75^ab	7.10±1.27^a	7.30±1.34^a
O_150/25	5.80±1.81^c	6.20±0.79^a	5.30±1.49^c	5.60±1.90^c	6.00±1.56^b	5.90±1.97^bc
A_120/15	7.90±0.88^a2)	7.80±0.79^a	8.10±0.88^a	7.40±1.17^a	7.50±0.71^a	7.80±0.63^a
A_120/20	7.30±1.25^a	7.40±1.08^a	7.70±1.06^a	7.50±1.35^a	7.30±1.34^a	7.40±1.07^a
A_120/25	7.90±0.88^a	7.70±0.82^a	8.00±0.67^a	7.70±0.68^a	8.20±0.79^a	8.10±0.88^a
A_135/15	7.60±0.97^a	7.80±1.14^a	7.50±0.85^a	7.20±1.32^a	7.70±0.82^a	7.60±1.08^a
A_135/20	8.10±0.88^a	7.70±0.82^a	7.90±1.10^a	7.40±1.35^a	7.80±0.92^a	7.50±1.18
A_135/25	7.50±1.35^a	8.00±0.94^a	7.70±0.68^a	7.10±0.74^a	7.80±0.92^a	7.80±0.79^a
A_150/15	6.40±1.17^b	6.90±1.29^b	6.20±1.32^b	6.50±1.27^b	6.50±1.20^b	6.60±0.94^b
A_150/20	6.50±1.58^c	6.60±1.58^b	6.00±1.41^b	6.20±1.40^b	7.10±0.99^a	6.20±1.87^b
A_150/25	4.20±1.81^d	6.10±1.52^b	3.70±1.70^c	4.00±1.83^c	4.50±1.78^c	3.80±1.75^c

Parboiled conditions (°C/min) of the two rice cultivars.
All values are mean±SD (n=3) and different superscripts (^a-c) within the same column indicate significant differences (p<0.05).