Table 7 Free fatty acid (%) of stored ipekere agbado samples at different temperature (°C)

0.24 ± 0.02^b

0.45 ± 0.06^a

0.64 ± 0.13^a

0.64 ± 0.13^ab

0.39 ± 0.00^a

0.38 ± 0.13^a

0.45 ± 0.06^a

0.58 ± 0.06^b

0.27 ± 0.01^b

0.45 ± 0.06^a

0.90 ± 0.38^a

0.83 ± 0.06^ab

0.24 ± 0.02^b

0.45 ± 0.06^a

0.77 ± 0.13^a

1.09 ± 0.19^a

0.32 ± 0.06^a

0.64 ± 0.13^b

1.47 ± 0.32^a

1.65 ± 0.12^b

0.38 ± 0.13^a

0.70 ± 0.19^b

1.28 ± 0.00^a

1.69 ± 0.11^b

0.64 ± 0.13^a

1.09 ± 0.19^ab

1.76 ± 0.00^a

1.86 ± 0.06^ab

0.70 ± 0.19^a

1.54 ± 0.26^a

1.78 ± 0.02^a

2.05 ± 0.00^a

0.32 ± 0.06^b

0.83 ± 0.06^c

1.41 ± 0.13^b

1.47 ± 0.18^b

0.64 ± 0.13^ab

1.15 ± 0.13^b

1.65 ± 0.12^b

1.98 ± 0.06^ab

0.58 ± 0.06^ab

1.62 ± 0.04^a

1.92 ± 0.13^ab

2.24 ± 0.19^a

0.77 ± 0.13^a

1.56 ± 0.02^a

2.24 ± 0.19^a

2.56 ± 0.13^a