| Soaking time (hrs) |
Alkaloids content (%) |
Relative decrease of alkaloids content (%) |
Tannins (%) |
Relative decrease of tannins content (%) |
| 0 |
1.75a ± 0.00 |
|
2.12a ± 0.00 |
|
| 6 |
1.75a ± 0.01 |
0.00 |
2.12a ± 0.01 |
0.00 |
| 12 |
1.41b ± 0.01 |
19.43 |
1.83b ± 0.02 |
13.68 |
| 18 |
1.28c ± 0.01 |
26.86 |
1.63c ± 0.01 |
23.11 |
| 24 |
0.91d ± 0.00 |
48.00 |
1.12d ± 0.01 |
47.17 |
|
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 3: Alkaloids and tannins content of soaked bitter (trifoliate) yam flour. |
