Table 2. Sensorial attributes of Ojojo prepared from different frying conditions
| Frying temperature (°C) | Frying time (min) | Taste | Texture | Color | Appearance | Aroma | Overall acceptability |
| 180.00 | 5.00 | 5.201)±1.202)a-c3) | 4.35±1.60bc | 3.50±1.76d | 4.60±1.76bc | 5.85±1.56a-c | 5.40±1.73a-c |
| 180.00 | 4.00 | 4.50±1.84b-d | 4.15±1.79c | 4.70±1.92b-d | 4.20±1.67c | 5.30±1.56b-c | 4.20±1.79c |
| 170.00 | 4.00 | 6.24±2.2.38a | 5.67±2.13ab | 5.55±2.14ab | 5.56±2.17ab | 6.27±1.93ab | 6.33±2.24ab |
| 160.00 | 3.00 | 3.40±1.73d | 3.75±2.20c | 3.95±1.88d | 5.10±1.80a-c | 4.60±1.60cd | 4.90±2.53bc |
| 180.00 | 3.00 | 5.45±2.37ab | 4.75±1.86a-c | 4.20±1.47cd | 4.05±1.93c | 5.35±2.03bc | 5.90±1.97ab |
| 160.00 | 5.00 | 3.75±1.92cd | 4.10±1.83c | 4.15±2.25cd | 3.90±1.62c | 5.40±1.79bc | 5.75±1.74ab |
| 170.00 | 3.00 | 6.15±2.56a | 5.70±2.41ab | 5.35±2.30a-c | 6.35±2.21a | 5.90±2.22ab | 5.80±2.75ab |
| 160.00 | 4.00 | 4.95±2.42a-c | 4.30±2.20c | 3.70±1.78d | 4.60±2.28bc | 4.10±2.34d | 4.90±1.89bc |
| 170.00 | 5.00 | 6.20±2.82a | 6.05±2.44a | 6.40±2.18a | 6.40±2.19a | 6.80±2.02a | 6.85±2.62a |
| Mean | | 5.45 | 5.04 | 4.90 | 5.20 | 5.74 | 5.80 |
| p-level | | *** | ** | *** | *** | *** | ** |
p<0.001,
p<0.01.
1=Dislike extremely, 2=dislike very much, 3=dislike moderately, 4=dislike slightly, 5=neither like nor dislike, 6=like slightly, 7=like moderately, 8=like very much, 9= like extremely.
All values are mean±SD (n=20).
Means with the same superscripts (a-d) within the same column are not significantly different (p>0.05).