Table 4. Percentages of tasters of the composite Attiéké samples and the control Aattiéké studied, according to level of appreciation

From

Organoleptic Characteristics of Attiekes (Manihotesculenta root semolina) Enriched with Moringa Leaf (Moringa oleifera Lam), Curcuma Rhizomas (Curcuma longa Linnaeus) and Caju Almond Paste (Anacardiumoccidentale L)

COULIBALY Tiémoko, FONANA Ibrahim, BIEGO Godi Henri Marius Adielou

American Journal of Food Science and Technology. 2025, 13(5), 114-121 doi:10.12691/ajfst-13-5-2