Treatments Taro varieties Gelatinization methods Moisture content Crude protein Crude fat Boloso-1 PGF1 4.218 ± 2.162d 12.127 ± 2.326a 3.018 ± 1.352ab PGF2 6.218 ± 1.835a 10.498 ± 2.384cd 2.677 ± 1.219c Local PGF1 4.777 ± 3.024c 11.913 ± 2.695ab 3.421 ± 0.659a PGF2 5.440 ± 3.095b 10.655 ± 2.655c 2.608 ± 1.116cd Average mean CV (%) 5.163 11.298 2.931 3.783 5.328 3.681 Significance level (A × B). * * * a-dMeans within a column with different superscripts differ significantly (p<0.05); SD: standard deviation; CV: coefficient of variation; PGF1: pre-gelatinized without peel, PGF2:pre-gelatinized with peel, A: Variety and B: Gelatinization method.

Table 1: Interaction of variety by gelatinization methods on moisture, crude protein and fat contents of taro corm flour samples (%DM basis).