methods on minor

Treatments
Taro Varieties	Gelatinization methods	Alpha(α)-amylase (mg/100 g)	Protase inhibitor (mg/α100 g)	Lectin (mg/α100 g)
Boloso-1	PGF1	0.908 ± 0.036^ab	0.008 ± 0.004^ab	0.006 ± 0.005^ab
Boloso-1	PGF2	0.935 ± 0.014^a	0.007 ± 0.002^ab	0.011 ± 0.007^a
Local	PGF1	0.912 ± 00.042^a	0.009 ± 0.004^ab	0.008 ± 0.008^ab
Local	PGF2	0.917 ± 0.044^a	0.010 ± 0.004^a	0.011 ± 0.007^a
Average mean		0.9185	0.0087	0.0095
CV (%)		0.377	0.074	0.571

Significance level (A x B) * * *

Table 7: Interaction of variety by gelatinization methods on minor anti-nutritional contents of pre-gelatinized taro flour samples (%DM basis).