Table 3. Sensorial texture attributes of Ojojo prepared from different frying conditions, compared to the control sample

Frying temperature (°C)	Frying time (min)	Hardness	Chewiness	Gumminess
170.00	5.00	2.20±1.00^1)a2)	2.40±1.00^b	1.40±0.50^b
160.00	3.00	1.80±1.00^ab	3.00±1.00^a	1.40±0.50^b
180.00	4.00	2.10±1.00^ab	3.00±1.00^a	1.50±1.00^b
Control		1.70±1.00^b	2.80±0.41^ab	2.00±1.00^a
Mean		2.00	3.00	1.54
p-level (sample)		NS	NS	^**

p<0.01, NS, not significant.
All values are mean±SD (n=20).
Means with the same superscripts (^a,b) within the same column are not significantly different (p>0.05).
Hardness: 1=soft, 2=moderately hard, 3=hard.
Gumminess: 1=Not gummy, 2=moderately gummy, 3=gummy.
Chewiness: 1=Not chewable, 2=moderately chewable, 3=chewable.