A TA-XT2i Texture Analyzer (Stable Micro Systems Ltd., Vienna 153 Court, Surrey, UK) was used to measure the gel strength of the chilled cooked dough and the crispness for the fried crackers,respectively. The chilled cooked dough was cut into a cube(3.0 cm* 3.0 cm* 3.0 cm) for fish cracker or a cylinder with a 3.0 cm height for cassava cracker before measuring its gel strength. The fried crackers were directly used for measuring their crispness. The tests were performed using a cylindrical probe (5-mm diameter) by subjecting the chilled cooked dough to 50%deformation. The probe moved at 2 mm/s. The force-time curve was recorded and analyzed using the software Texture Exponent 32(Surrey, UK). The maximum peak force gives the gel strength, and the first peak force denotes the crispness. Fifteen samples were employed for each substitution level. Results are expressed as grams. The greater the gel strength while the lower the crispness,the greater the force.