Table 3: Oil holding capacity (OHC) (g of oil/g of flour) and water absorption capacity (WAC) (g of water/g of flour) of guava processing residue flour samples produced at different temperatures, ground in a knife or hammer mill.

Temperature (^oC)	Knife mill⁽¹⁾		Hammer Mill ⁽¹⁾
Temperature (^oC)	OHC	WAC	OHC	WAC
45	1.020±0.040^ab	2.253±0.011^ce	0.897±0.031^ab	2.457±0.102^a
50	0.933±0.036^b	1.947±0.024^fe	1.020±0.033^ab	2.400±0.053ª^b
55	0.947±0.018^ab	2.200±0.013^dbe	1.007±0.044^ab	2.163±0.082^ab
60	0.957±0.004^ab	2.073±0.016^e	1.213±0.071^a	2.313±0.204^ab
65	1.007±0.049^ab	2.277±0.096^b	1.020±0.127^ab	2.000±0.067^b
70	1.053±0.016^a	2.437±0.031^a	0.950±0.040^b	2.360±0.127^ab

¹Average of triplicate analyses ± standard deviation.

Averages followed by the same letters in the same row do not different according to the Tukey test at a 5 % probability.