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Table 6 Viscosity of the raw P. afra leaves compared to the four different cooking methods

From: Investigating the potential of Portulacaria afra (spekboom) leaves as a sustainable food source

Cooking method	50 rpm	75 rpm
Raw	647.39^b ± 249.32	456.11^b ± 175.60
Blanched	325.24^a ± 248.13	214.61^a ± 176.70
Steamed	369.51^a ± 133.18	230.24^a ± 106.67
Baked	419.73^a ± 180.82	312.73^a ± 140.58
Stir-fried	111.44^a ± 43.26	73.92^a ± 22.73

Values are Mean ± SD. Different superscripts in the same column differ significantly.

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