Table 5. Proximate and texture profile analyses of low-fat model sausages (LFMS) treated with Rhynchosia nulubilis powder (RNP) obtained via different drying methods and RNP protein extract

	Treatment¹⁾
	CTL	REF	SFP	SOP	SPE
Moisture (%)	79.9±0.51^a	79.2±1.11^a	79.6±0.68^a	79.7±0.81^a	79.8±0.31^a
Fat (%)	2.04±0.06^b	2.54±0.29^a	2.13±0.04^b	2.75±0.23^a	1.99±0.10^b
Protein (%)	14.3±0.32^c	16.4±0.12^a	15.6±0.25^b	15.5±0.12^b	15.7±0.36^b
Hardness (gf)	4,214±42.3^a	3,951±153^ab	3,726±295^b	4,011±133^ab	3,870±65.8^b
Springiness (mm)	5.60±0.16^a	5.74±0.39^a	5.36±0.16^a	5.33±0.41^a	5.89±0.41^a
Gumminess	33.4±1.71^a	30.2±3.08^a	32.8±4.17^a	32.6±3.65^a	30.7±1.31^a
Chewiness	190±8.02^a	178±5.69^a	187±9.02^a	183±8.54^a	176±9.85^a
Cohesiveness	0.81±0.00^a	0.81±0.05^a	0.89±0.04^a	0.86±0.06^a	0.82±0.04^a

Treatment: CTL, LFMS; REF, LFMS treated with 1.0% soy protein isolate; SFP, LFMS treated with 1.0% freeze-dried RNP; SOP, LFMS treated with 1.0% oven-dried RNP; SPE, LFMS treated with 1.0% RNP protein extract.
Means values with different superscripts differ according to the various drying methods applied to obtain RNP and RNP protein extract (p<0.05).