Variety |
Starch
(%) |
Amylose
(% starch) |
Amylopectin
(% starch) |
Ampong1 |
21.40±2.50b |
31.25±4.56a |
68.75±4.56b |
Broni Bankye1 |
15.39±1.87a |
30.57±8.49a |
69.43±8.49b |
Sika1 |
23.76±.26b,c |
32.80±6.42a |
67.20±6.42b |
Otuhia1 |
24.07±2.44b,c |
36.73±3.96a,b |
63.30±3.92a,b |
Amakuma2 |
31.07±1.91d |
40.33±3.09b |
59.70±3.08a |
Bankye fitaa2 |
25.27±.65c |
35.53±3.75a,b |
64.47±3.75a,b |
In each column means followed by different letters (a, b, c, etc.) are significantly different at
p < 0.05
1 improved variety and 2 traditional variety. |
