gelatinization

Treatments
Taro varieties	Processing methods	[Phy]:[Zn]	[Phy]:[Cu]	[Phy]:[P]	Non [Phy]:[P]	[oxa]:[Ca]
Boloso-1	PGF1	0.074 ± 0.019^ab	0.090 ± 0.043^a	0.018 ± 0.011^ab	21.532 ± 12.57^a	6.202 ± 2.865^c
Boloso-1	PGF2	0.098 ± 0.038^a	0.076 ± 0.020^ab	0.026 ± 0.016^a	20.820 ± 13.35^ab	10.143 ± 6.211^a
Local	PGF1	0.088 ± 0.043^a	0.102 ± 0.038^a	0.021 ± 0.017^a	19.724 ± 14.06^b	8.588 ± 6.989^b
Local	PGF2	0.099 ± 0.037^a	0.102 ± 0.038^a	0.029 ± 0.012^a	13.077 ± 2.732^c	10.326 ± 5.955^a
Average mean		0.09	0.0927	0.024	18.788
CV (%)		0.766	4.395	3.111	3.766

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