| Treatments |
| Taro varieties |
Gelatinization methods |
Na (mg/100 g) |
K (mg/100 g) |
Mg (mg/100 g) |
P (mg/100 g) |
Ca (mg/100 g) |
| Boloso-1 |
PGF1 |
13.443 ± 5.704a |
18.063 ± 1.911b |
7.683 ± 0.185b |
0.736 ± 0.307bc |
16.280 ± 4.680a |
| PGF2 |
13.420 ± 5.742a |
18.750 ± 1.830a |
8.113 ± 0.925ab |
0.940 ± 0.494ab |
13.110 ± 7.570c |
| Local |
PGF1 |
9.716 ± 4.523d |
18.923 ± 1.543a |
8.233 ± 0.830a |
0.860 ± 0.494b |
14.390 ± 7.580b |
| PGF2 |
10.820 ± 6.434c |
17.743 ± 1.364c |
8.200 ± 0.867a |
1.063 ± 0.307a |
11.280 ± 4.780d |
| Average mean |
11.85 |
18.37 |
8.057 |
0.9 |
13.765 |
| CV (%) |
5.356 |
6.774 |
6.486 |
1.854 |
3.752 |
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. |
