Table 3 Nutritional and sensory characteristics of manggulu made from saba bananas with varying proportions of peanuts [7]

Proximate composition (g/100 g)

 Moisture

20.7^b

18.58^ab

17.56^a

17.33^a

17.56^a

 Ash

2.21^ab

2.31^b

2.29^b

2.05^a

2.14^ab

 Fat

3.60^a

6.22^b

9.44^c

12.63^d

14.75^d

 Protein

4.32^a

5.21^a

8.03^b

8.46^b

10.51^c

 Carbohydrate

69.14^c

67.65^c

62.64^b

59.33^b

55.01^a

 pH

5.04^a

5.15^ab

5.21^bc

5.31^cd

5.36^d

Sensory characteristics (hedonic test)

 Color

5.07^a

5.18^a

5.60^ab

5.69^ab

6.02^b

 Aroma

5.00^a

5.18^a

5.29^a

5.36^a

5.38^a

 Texture

4.80^a

4.89^ab

5.16^ab

5.49^b

5.51^b

 Taste

5.16^a

5.54^ab

5.71^ab

5.73^ab

5.82^b

 Overall

5.74^a

5.76^a

5.98^ab

6.00^ab

6.53^b