Table 5. Mean sensory scores of maize ogi fortified with A. viridis leaf extract

Sample1)	Taste	Colour	Flavour	Mouthfeel	Appearance	Acceptance
Control	8.82±0.872)a3)	8.78±1.09a	8.47±0.06a	8.86±0.56a	8.66±0.19a	8.81±0.12a
20 mL E	7.99±0.69a	6.77±0.07b	7.29±0.06b	8.00±0.31a	7.11±0.67b	7.75±0.29b
40 mL E	6.74±0.81b	6.03±0.23c	6.56±0.17c	6.24±0.16b	6.04±0.93c	6.50±0.31c
60 mL E	6.56±0.35b	6.03±0.22c	6.14±0.13d	6.15±0.71b	5.74±1.22c	6.05±0.92bc
80 mL E	5.60±0.19c	5.75±0.11d	5.82±0.35de	5.92±1.09b	5.71±0.76c	6.04±0.93bc
100 mL E	4.63±0.23d	5.00±0.13e	5.16±0.69e	5.85±1.25b	5.37±1.46c	5.24±1.02c

Control, 100% maize ogi flour; 20 mL E, 20 mL A. viridis extract fortified maize ogi flour; 40 mL E, 40 mL A. viridis extract fortified maize ogi flour; 60 mL E, 60 mL A. viridis extract fortified maize ogi flour; 80 mL E, 80 mL A. viridis extract fortified maize ogi flour; 100 mL E, 100 mL A. viridis extract fortified maize ogi flour.
All values are mean±SD (n=20).
Different superscript letters (^a-e) in the same column indicate significant differences (p<0.05).