Table 5. Sensory acceptability of Ojojo prepared from different frying conditions

Frying temperature (°C)	Frying time (min)	Sensory acceptability
180.00	4.00	2.37±1.14^1)a2)
160.00	3.00	2.20±1.10^a
170.00	5.00	2.30±1.0^a
Control		1.34±1.0^b
Location
Malete		2.23±1.20^a
Ilorin		1.70±1.0^b
Safari		2.23±1.20^a
Mean		2.05
p-level (sample)		^***
p-level (location)		^***
p-level (sample × location)		^**

p<0.01,
p<0.001.
Sensory acceptability: 1=liked very much, 2=liked slightly, 3=disliked very much.
All values are mean±SD (n=50).
Means with the same superscripts (^a,b) within the same column are not significantly different (p>0.05).