gelatinization methods

Treatments
Taro varieties	Gelatinization methods	Amylose content	β-carotene (mg/100 g)	Phenols
Taro varieties	Gelatinization methods	Amylose content	β-carotene (mg/100 g)	(mg/100 g)
Boloso-1	PGF1	13.207 ± 1.007^ab	2.001 ± 0.420^b	6.954 ± 2.335^c
Boloso-1	PGF2	13.134 ± 0.995^b	2.307 ± 0.162^a	8.186 ± 2.403^ab
Local	PGF1	13.557 ± 0.490^a	2.037 ± 0.466^ab	6.921 ± 2.259^c
Local	PGF2	12.894 ± 0.679^c	2.107 ± 0.502^ab	8.3163 ± 2.16^a
Average mean CV (%)		13.198	2.113	7.594
Average mean CV (%)		4.689	6.916	6.447

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 3: Interaction of variety by gelatinization methods on amylose, β-carotene and phenoloic contents of pre-gelatinized taro starch samples (%DM basis).