Table 1. Probability of two-way ANOVA for oil volume, moisture content, peroxide value (PV), free fatty acid (FFA), fatty acid composition, total saturated fatty acid (TSFA), total unsaturated fatty acid (TUSFA), oleic:linoleic ratio and protein content of Canarium indicum after roasting.

	Oil volume	Moisture	PV	FFA	Palmitic acid	Stearic acid	Oleic acid (cis)	Oleic acid (trans)	Linoleic acid	TSFA	TUSFA	Oleic:linoleic	Protein
Temperature	P<0.0001	0.011	P<0.0001	P<0.0001	0.25	0.24	0.09	0.005	0.16	0.49	0.35	0.12	P<0.0001
Time	0.61	0.76	P<0.0001	0.12	0.87	0.34	0.49	0.79	0.17	0.51	0.30	0.27	0.043
Temperature × Time	0.64	0.17	P<0.0001	0.002	0.052	0.11	0.35	0.53	0.38	0.37	0.41	0.36	0.006
Testa-on vs Testa-off
Temperature	0.111	ND	ND	0.025	0.008	0.006	0.424	0.513	0.839	0.232	0.232	0.11	0.823
Testa	0.811	ND	ND	P<0.0001	0.228	0.019	0.477	0.012	0.547	0.137	0.137	0.33	P<0.0001
Temperature × Testa	0.109	ND	ND	0.036	0.037	0.129	0.203	0.631	0.365	0.222	0.222	0.27	0.109

ND: Not determined.