Table 2

Soaking time (hrs)	Protein content (%)	Relative decrease of protein content (%)	Crude ash (%)	Relative decrease of crude ash content (%)	Crude fibre (%)	Relative decrease of crude fibre content (%)
0	6.73^a ± 0.05		3.76^a ± 0.05		1.02^a ± 0.03
6	6.37^b ± 0.21	5.35	3.42^b ± 0.02	9.04	0.95^b ± 0.01	6.86
12	6.23^c ± 0.00	7.43	3.41^b ± 0.01	9.31	0.94^b ± 0.05	7.84
18	6.21^a ± 0.01	7.73	3.36^c ± 0.05	10.64	0.91^c ± 0.04	10.78
24	6.00^e ± 0.26	10.85	3.33^d ± 0.05	11.44	0.82^d ± 0.04	19.61

Values are mean ± standard deviation of triplicate determinations. Values on the same column with different superscripts means that the difference is statistically significant (p<0.05)

Table 2: Protein, ash and fibre content of soaked bitter (trifoliate) yam flour.