Table 3. pH, water holding capacity (WHC), cooking loss (CL), and textural profile analysis of chicken patties with different levels of Abelmoschus manihot leaf powder addition

Traits	CON	T1	T2
pH	6.52±0.00^c	6.55±0.00^b	6.58±0.00^a
Cooking Loss (%)	5.86±0.08	5.41±0.51	3.86±0.94
WHC (%)	76.66±0.00	78.73±0.72	77.28±0.26
Hardness (kg)	1.02±0.05^a	1.00±0.11^b	0.90±0.05^c
Springness (%)	1.01±0.01	1.03±0.03	1.02±0.06
Gumminess (kg)	0.13±0.03^a	0.29±0.06^b	0.48±0.02^c
Chewiness (kg)	0.13±0.03^a	0.30±0.07^b	0.48±0.01^c

Values in the same row with different superscripts denote a statistically significant difference, determined by their means ± standard deviations (P<0.05).