Table Info

Table 2.

Pearson correlation coefficient (r) and P-value of relationship among the TPA of kenaf seed tofu as affected by coagulants and processing factors

TPA	Hardness (g)		Chewiness		Cohesiveness		Springiness (mm)
TPA	P-value	r-value	P-value	r-value	P-value	r-value	P-value	r-value
Hardness (g)	-	-	0.000	+0.649	+0.892	–0.012	+0.201	+0.114
Chewiness	0.000	+0.649	-	-	0.000	+0.544	0.000	+0.553
Cohesiveness	+0.892	–0.012	0.000	+0.544	-	-	0.000	+0.625
Springiness (mm)	+0.201	+0.114	0.000	+0.553	0.000	+0.625	-	-

TPA: texture profile analysis; -: the same response, no relationship; +: positive relationship; –: negative relationship

Supplementary materials

The supplementary material for this article is available at: https://www.explorationpub.com/uploads/Article/file/101035_sup_1.pdf

Declarations

Author contributions

SGI: Investigation, Writing—original draft, Visualization, Methodology, Data curation. RK: Supervision, Conceptualization, Funding acquisition, Project administration, Resources.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

Data from this manuscript will be made available upon reasonable request. Email: shafaatu.ibrahim@udusok.edu.ng

Funding

This study was financially supported by the National Kenaf and Tobacco Board (LKTN) of Malaysia [UPM Vot No.: 6300910]; the Tertiary Education Trust Fund, Nigeria (TETfund) and Usmanu Danfodiyo University, Sokoto-Nigeria (UDUs). The funders had no role in the study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright

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