Table 4

Property	SD2	SD3	OV50.2	OV50.3	OV70.2	OV70.3	Control
PV (cP)	93.67 ± 0.47^b	163.38 ± 4.42^d	193.58 ± 3.54^e	147.25 ± 4.24^c	88.92 ± 1.59^a	95.50 ± 2.23^b	145.92 ± 0.83^c
TV (cP)	89.67 ± 0.23^b	158.79 ± 4.65^d	177.42 ± 0.23^e	141.33 ± 4.83^c	70.50 ± 3.78^a	93.17 ± 1.53^b	138.38 ± 4.18^c
BV (cP)	4.00 ± 0.71^ab	4.59 ± 0.23^ab	16.17 ± 3.77^c	5.92 ± 0.59^ab	18.42 ± 2.18^c	2.33 ± 0.71^a	7.55 ± 3.36^ab
FV (cP)	164.42 ±0.23^b	245.21 ± 9.49^d	275.12 ± 2.65^e	219.29 ± 7.13^a	90.04 ± 7.13^a	152.17 ± 1.65^b	214.83 ± 2.00^c
SV (cP)	74.75 ± 0.00^b	86.42 ± 4.83^c	97.71 ± 2.89^d	77.96 ± 2.53^b	54.80 ± 3.36^a	59.00 ± 0.11^a	76.46 ± 6.19^b
P_Temp (°C)	61.68 ± 0.18^a	62.08 ± 0.35^a	61.70 ± 0.14^a	61.53 ± 0.11^a	62.10 ± 0.00^a	61.68 ± 0.11^a	62.28 ± 0.88^a

SD.2, Sun dried chips (soaked three days and pressed three days)
SD.3, Sun dried chips (soaked four days and pressed two days)
OV 50.2, Oven dried chips at 50°C (soaked three days and pressed three days);
OV 50.3, Oven dried chips at 50°C (soaked four days and pressed two days)
OV 70.2, Oven dried chips at 70°C (soaked three days and pressed three days)
OV 70.3, Oven dried chips at 70°C (soaked four days and pressed two days)
Control, Processed from fresh cassava tubers
PV, Peak viscosity
TV, trough viscosity
BV, breakdown viscosity
FV, final viscosity
SV, setback viscosity
PTemp, pasting temperature
Values with different letters in the same row are significantly (p< 0.05) different

Table 4: Pasting properties of gari processed from dried cassava chips.