Exploration of Foods and Foodomics

Table 1

The R², main and interaction effects of independent factors for kenaf seed tofu production

Response	R² (%)	Main effects				2-Way interactions						3-Way interactions				4-Way interactions
Response	R² (%)	X₁	X₂	X₃	X₄	X₁X₂	X₁X₃	X₁X₄	X₂X₃	X₂X₄	X₃X₄	X₁X₂X₃	X₁X₂X₄	X₁X₃X₄	X₂X₃X₄	X₁X₂X₃X₄
Yield (g/100 g)	96.550	0.000	0.000	0.000	0.000	0.000	0.000	0.000	0.982	0.000	0.000	0.000	0.000	0.125	0.000	0.000
Moisture (g/100 g)	84.930	0.000	0.074	0.028	0.053	0.005	0.003	0.000	0.157	0.001	0.527	0.004	0.007	0.000	0.002	0.000
pH	99.000	0.000	0.000	0.000	0.258	0.000	0.000	0.000	0.005	0.225	0.007	0.000	0.000	0.000	0.000	0.000
Crude protein (g/100 g)	87.260	0.000	0.408	0.000	0.000	0.001	0.000	0.067	0.006	0.000	0.000	0.009	0.000	0.028	0.638	0.001
Crude fat (g/100 g)	70.500	0.016	0.542	0.000	0.000	0.145	0.001	0.041	0.354	0.559	0.466	0.707	0.434	0.004	0.174	0.187
L	76.690	0.000	0.104	0.006	0.000	0.110	0.002	0.001	0.487	0.970	0.003	0.815	0.045	0.000	0.086	0.162
a^*	79.970	0.000	0.272	0.954	0.781	0.103	0.003	0.000	0.084	0.778	0.081	0.499	0.014	0.022	0.257	0.000
b^*	92.300	0.000	0.484	0.000	0.000	0.070	0.000	0.000	0.112	0.258	0.000	0.000	0.000	0.000	0.017	0.000
Hardness (g)	74.270	0.000	0.007	0.884	0.578	0.037	0.001	0.465	0.493	0.116	0.744	0.555	0.040	0.177	0.625	0.222
Chewiness	61.880	0.017	0.041	0.359	0.943	0.181	0.001	0.287	0.293	0.323	0.954	0.087	0.121	0.680	0.545	0.676
Springiness (mm)	65.160	0.013	0.477	0.940	0.326	0.461	0.005	0.527	0.685	0.189	0.702	0.026	0.019	0.021	0.342	0.086
Cohesiveness	74.560	0.000	0.045	0.002	0.016	0.279	0.003	0.003	0.355	0.010	0.534	0.002	0.103	0.147	0.178	0.165

X₁: coagulant types; X₂: coagulant concentrations; X₃: ratio of kenaf seed-to-water; X₄: temperature of coagulant addition