variety by

Treatments
Taro varieties	Processing methods	[Phy]:[Na]	[Phy]:[K]	[Phy]:[Fe]	[Phy]:[Ca]	[Phy]:[Mg]
Boloso-1	PGF1	0.252 ± 0.123^a	0.140 ± 0.066^ab	0.087 ± 0.020^b	0.218 ± 0.133^ab	0.193 ± 0.043^ab
Boloso-1	PGF2	0.208 ± 0.048^ab	0.155 ± 0.059^a	0.115 ± 0.046^a	0.251 ± 0.096^a	0.218 ± 0.055^a
Local	PGF1	0.275 ± 0.112^a	0.118 ± 0.029^ab	0.105 ± 0.051^ab	0.221 ± 0.119^ab	0.199 ± 0.053^ab
Local	PGF2	0.282 ± 0.102^a	0.158 ± 0.056^a	0.118 ± 0.042^a	0.261 ± 0.102^a	0.228 ± 0.039^a
Average mean		0.2545	0.143	0.106	0.112	0.21
CV (%)		0.02	0.164	0.00041	0.889	0.754

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 8: Interaction of variety by gelatinization methods on phytate mineral molar ratio of the analyzed samples of pre-gelatinized taro starch samples (%DM basis).