Table 4. Instrumental texture attributes of Ojojo prepared from different frying conditions, compared to the control sample

Frying temperature (°C)	Frying time (min)	Hardness (N/m²)	Adhesiveness (N/m²)	Chewiness	Gumminess
170.00	5.00	1,341.00±82.60^1)a2)	−6.60±2.30^a	3.00±0.00^a	1.40±0.00^a
160.00	3.00	1,367.70±7.37^a	−4.69±1.57^a	3.00±0.00^a	1.40±0.00^a
180.00	4.00	1,100.90±46.00^ab	−1.84±2.53^a	3.00±0.00^a	2.00±0.00^a
Control		1,146.60±0.43^ab	−15.40±14.40^a	3.00±0.00^a	2.00±0.00^a
Mean		1,239	−7.14	0.30	0.30
p-level		NS³⁾	NS	NS	NS

All values are mean±SD (n=6).
Means with the same superscripts(^a,b) within the same column are not significantly different (p>0.05).
NS, not significant.