Table 3 The comparison of sensory characteristics between salt types
From: Multiple micronutrients fortified salt: consumers’ acceptability survey, Tanzania
ANOVA | ||||||
|---|---|---|---|---|---|---|
Sum of Squares | df | Mean Square | F | Sig. | ||
Appearance | Between Groups | 0.768 | 2 | 0.384 | 0.409 | 0.664 |
Within Groups | 841.5 | 896 | 0.939 | |||
Total | 842.2 | 898 | ||||
Colour | Between Groups | 0.510 | 2 | 0.255 | 0.261 | 0.770 |
Within Groups | 875.4 | 896 | 0.977 | |||
Total | 875.9 | 898 | ||||
Taste | Between Groups | 1.291 | 2 | 0.645 | 0.674 | 0.510 |
Within Groups | 857.3 | 896 | 0.957 | |||
Total | 858.6 | 898 | ||||
Acceptability | Between Groups | 1.333 | 2 | 0.666 | 0.756 | 0.470 |
Within Groups | 787.6 | 894 | 0.881 | |||
Total | 788.9 | 896 | ||||