gelatinization

Treatments
Taro varieties	Gelatinization methods	Crude fiber	Total ash	Carbohydrate	Energy value
Boloso-1	PGF1	2.110 ± 0.262^c	3.296 ± 0.494^bc	75.489 ± 4.436^a	376.781 ± 9.870^a
Boloso-1	PGF2	2.666 ± 1.083^ab	3.575 ± 0.973^b	74.266 ± 5.107^b	363.157 ± 14.130^d
Local	PGF1	2.637 ± 1.098^b	3.886 ± 0.794^a	72.534 ± 2.107^c	369.436 ± 20.719^b
Local	PGF2	2.801 ± 0.938^a	3.825 ± 0.885^ab	75.476 ± 4.455^a	368.001 ± 20.457^c
Average mean CV (%)		2.554	3.646	74.441	369.344
Average mean CV (%)		1.318	1.356	4.854	2.687

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 2: Interaction of variety by gelatinization methods on crude fiber, total ash, total carbohydrate and energy values of pre-gelatinized taro starch samples (%DM basis).