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. 2011 Sep 2;51(2):359–364. doi: 10.1007/s13197-011-0513-y

Table 1.

Effect of okra powder on functional properties of reconstituted yam flakes, fat, moisture content and sensory acceptability scores of ojojo

Okra powder (%)	Reconstituted yam flake		Deep fried ojojo
Okra powder (%)	Dispersibility (%)^a	Viscosity (cP)^a	Fat (%)^a	Moisture (%)^a	Colour^b	Flavour^b	Texture^b	Taste^b	Overall acceptability^b
0	31.3 ± 4.9a	1034.7 ± 32.1a	25.6 ± 1.4e	16.1 ± 4.5a	1.1 ± 0.3a	1.7 ± 0.7a	1.8 ± 0.6ab	1.8 ± 0.6ab	1.5 ± 0.5a
1	36.3 ± 6.9b	1164.0 ± 34.1b	24.8 ± 2.3d	17.0 ± 3.3a	1.4 ± 0.5ab	2.2 ± 0.4ab	2.5 ± 0.6ab	1.9 ± 0.6ab	1.9 ± 0.6ab
2	42.3 ± 3.3c	2189.3 ± 35.0c	24.2 ± 3.6d	17.3 ± 5.2a	1.8 ± 0.4bc	2.0 ± 0.8ab	1.9 ± 0.6ab	1.8 ± 0.6ab	1.8 ± 0.8ab
3	60.0 ± 6.7d	2370.7 ± 28.7d	23.4 ± 5.6c	24.0 ± 4.5b	2.1 ± 0.7c	2.7 ± 0.7bc	2.2 ± 0.4b	2.2 ± 0.6b	2.3 ± 0.5b
4	68.5 ± 4.7e	2704.0 ± 20.1e	22.1 ± 4.7b	29.4 ± 6.5c	2.4 ± 0.8c	2.6 ± 0.8bc	2.5 ± 1.1b	1.9 ± 1.1ab	2.2 ± 0.8b
5	71.8 ± 9.1f	2849.3 ± 15.2f	20.0 ± 4.5a	40.3 ± 3.9d	3.6 ± 1.3d	3.0 ± 0.9c	1.9 ± 0.6ab	3.0 ± 0.9c	3.3 ± 1.1c

^aMeans value (n = 3)

^bMean values (n = 20)

Means values followed by the same alphabet in each column are not significantly different at p < 0.05