Table 2. The effect of salt concentration and elephant foot yam flour on pH, gel strength and instrumental color of the gels

Elephant foot yam flour (%) Salt concentration (%) pH Gel strength (N) L* a* b*
5 0.5 6.58 ± 0.24 1.60 ± 0.26a 37.43 ± 1.36 12.23 ± 0.85 12.80 ± 1.39
1.0 6.73 ± 0.06 1.37 ± 0.76a 40.27 ± 0.57 13.53 ± 0.59 13.43 ± 0.74
1.5 6.78 ± 0.03 1.83 ± 0.83a 40.20 ± 1.60 13.73 ± 0.86 13.83 ± 1.53
2.0 6.74 ± 0.06 2.27 ± 0.40a 40.47 ± 1.98 13.97 ± 1.36 13.62 ± 1.36
Mean 6.61 ± 0.20a 1.77 ± 1.28a 42.33 ± 1.03b 15.63 ± 1.67b 15.63 ± 1.67b
10 0.5 6.67 ± 0.02 5.73 ± 0.71b 41.57 ± 1.17 16.67 ± 1.50 15.13 ± 1.81
1.0 6.67 ± 0.04 7.33 ± 0.85bc 42.57 ± 1.51 15.33 ± 0.81 15.80 ± 1.85
1.5 6.69 ± 0.05 7.70 ± 0.82bc 41.73 ± 1.36 15.43 ± 1.14 15.07 ± 1.29
2.0 6.68 ± 0.07 7.50 ± 0.92bc 42.03 ± 0.65 15.30 ± 0.26 14.93 ± 0.85
Mean 6.68 ± 0.18ab 7.07 ± 1.37b 41.96 ± 1.82b 15.18 ± 1.61b 15.18 ± 1.61b
15 0.5 6.59 ± 0.07 9.27 ± 1.53c 42.80 ± 0.95 15.63 ± 0.65 16.47 ± 1.21
1.0 6.63 ± 0.09 11.33 ± 0.96d 42.23 ± 0.59 16.07 ± 0.45 15.80 ± 0.75
1.5 6.62 ± 0.07 13.80 ± 1.05e 41.60 ± 1.66 15.27 ± 1.10 15.00 ± 2.82
2.0 6.60 ± 0.11 13.07 ± 0.46de 42.70 ± 1.76 15.57 ± 0.95 15.27 ± 2.61
Mean 6.70 ± 0.19b 11.87 ± 1.63c 39.59 ± 1.75a 13.37 ± 1.58a 13.37 ± 1.58a
Data are presented as mean ± standard deviation.
Means within the same column are significantly different (p < 0.05).