Table 4. Color of chicken patties with different levels of Abelmoschus manihot leaf powder addition

Traits		CON	T1	T2
Before cooking	L^*	69.14±0.55^a	61.61±1.01^b	58.51±1.1^c
	a^*	3.57±0.07^a	0.04±0.09^b	—1.24±0.18^c
	b^*	18.07±0.08^c	18.89±0.16^ab	19.63±0.79^a
After cooking	L^*	69.50±0.45^a	61.29±0.43^b	57.79±0.96^c
	a^*	3.74±1.71^a	0.66±0.06^b	—1.00±0.50^c
	b^*	22.05±0.75	22.07±0.27	21.19±0.78

L^*, lightness; a^*, redness; b^*, yellowness.
Values in the same row with different superscripts denote a statistically significant difference, determined by their means ± standard deviations (P<0.05).