Table 1

Soaking time (hrs)	Moisture content (%)	Relative increase of moisture content (%)	Crude fat (%)	Relative increase of crude fat (%)	Crude carbohydrate (%)	Relative increase of crude carbohydrate (%)
0	9.60^d ± 0.12		0.51^d ± 0.02		77.90^c ± 0.10
6	10.76^c ± 0.02	12.08	0.58^a ± 0.02	13.73	77.94^c ± 0.14	0.05
12	10.79^c ± 0.01	12.40	0.61^b ± 0.05	19.61	78.07^d ± 0.04	0.23
18	10.81^b ± 0.01	12.60	0.65^c ± 0.01	27.45	78.27^b ± 0.30	0.48
24	10.86^a ± 0.01	13.12	0.66^c ± 0.03	29.41	78.53^a ± 0.03	0.81

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 1: Moisture, fat and carbohydrate content of soaked bitter (trifoliate) yam flour.