Table 1

Pre-treatment Method	Harvesting periods (months)	White cultivar		Yellow cultivar
Pre-treatment Method	Harvesting periods (months)	Water absorption capacity (ml H₂O/g)	Solubility (%)	Water absorption capacity (ml H₂O/g)	Solubility (%)
Untreated	7	2.53 ± 0.04^h	4.95 ± 0.01^abcd	2.21 ± 0.01^f	4.75 ± 0.04^e
	8	2.51 ± 0.01^h	4.83 ± 0.03^abcde	2.21 ± 0.01^f	4.66 ± 0.01^ef
	9	2.42 ± 0.02^h	4.69 ± 0.01^abcde	2.11 ± 0.18^fg	4.51 ± 0.08^fg
	10	2.39 ± 0.02^hi	4.76 ± 0.06^abcde	1.89 ± 0.02^gh	4.53 ± 0.01^fg
	11	1.87 ± 0.04^m	4.43 ± 0.03^cde	1.47 ± 0.05ⁱ	3.52 ± 0.08^j
Soaking (ambient temperature)	7	2.25 ± 0.07^ij	4.34 ± 0.06^cde	2.20 ± 0.01^f	5.52 ± 0.04^b
	8	2.1 ± 0.01^kl	4.79 ± 0.04^abcde	2.19 ± 0.01^f	4.27 ± 0.06^h
	9	2.22 ± 0.02^jk	4.62 ± 0.01^abcde	2.10 ± 0.01^fg	4.35 ± 0.06^gh
	10	2.74 ± 0.05^g	4.21 ± 0.02^cde	2.16 ± 0.06^f	5.07 ± 0.09^cd
	11	2.01 ± 0.01^l	4.20 ± 0.02^cde	1.66 ± 0.04^hi	4.08 ± 0.03ⁱ
Soaking (60°C)	7	2.12 ± 0.02^jkl	3.96 ± 0.06^de	2.21 ± 0.01^f	3.48 ± 0.01^j
	8	2.03 ± 0.04^l	4.57 ± 0.46^bcde	2.14 ± 0.05^f	3.43 ± 0.01^j
	9	2.92 ± 0.01^f	4.05 ± 0.03^cde	2.73 ± 0.04^e	3.57 ± 0.04^j
	10	3.13 ± 0.04^e	4.06 ± 0.01^cde	2.84 ± 0.06^e	4.29 ± 0.03^h
	11	3.40 ± 0.05^c	3.49 ± 0.06^e	3.13 ± 0.04^d	4.04 ± 0.06ⁱ
Parboiled	7	3.69 ± 0.01^c	5.96 ± 0.06^a	4.12 ± 0.03^a	5.74 ± 0.05^a
	8	3.18 ± 0.04^e	5.81 ± 0.28^ab	4.14 ± 0.06^a	5.63 ± 0.04^ab
	9	4.23 ± 0.04^b	5.36 ± 0.03^abc	3.79 ± 0.13^bc	5.09 ± 0.09^cd
	10	4.52 ± 0.02^a	5.05 ± 0.06^abcd	4.03 ± 0.04^ab	5.24 ± 0.04^c
	11	3.26 ± 0.06^de	5.06 ± 0.09^abcd	3.72 ± 0.05^c	5.01 ± 0.01^d

Values with the same superscript down the column were not significant different (p < 0.05)

Table 1: Effect of harvesting periods and pre-treatment methods on the functional properties of trifoliate yam flours.