Table 2

Pre-treatment Method	Harvesting periods (months)	Temperature (°C)
Pre-treatment Method	Harvesting periods (months)	60	70	80	90
Untreated	7	1.80 ± 0.02^cd	2.06 ± 0.14^d	6.48 ± 0.03^bcd	10.47 ± 0.10^a
	8	1.99 ± 0.11^cd	2.29 ± 0.40^cd	5.06 ± 0.08^f	8.87 ± 0.03^cd
	9	1.98 ± 0.08^cd	2.01 ± 0.13^d	6.17 ± 0.15^d	10.39 ± 0.06^a
	10	2.43 ± 0.59^bc	1.92 ± 0.13^d	5.42 ± 0.25^ef	8.90 ± 0.03^cd
	11	1.84 ± 0.04^cd	2.07 ± 0.01^d	5.17 ± 0.23^f	9.82 ± 0.18^b
Soaking (ambient temperature)	7	1.61 ± 0.03d	1.96 ± 0.07^d	5.38 ± 0.03^ef	7.25 ± 0.07^g
	8	2.05 ± 0.07^cd	2.01 ± 0.02^d	4.32 ± 0.02^g	7.81 ± 0.03^f
	9	2.03 ± 0.34^cd	2.09 ± 0.40^d	6.73 ± 0.04^abc	9.73 ± 0.06^b
	10	2.01 ± 0.01^cd	2.21 ± 0.16^d	5.16 ± 0.10^f	9.16 ± 0.07^c
	11	1.95 ± 0.08^cd	2.62 ± 0.51^bcd	5.73 ± 0.06e	9.58 ± 0.03^b
Soaking (60°C)	7	1.94 ± 0.04^cd	2.08 ± 0.40^d	6.36 ± 0.06^cd	9.76 ± 0.03^b
	8	2.10 ± 0.12^bcd	2.13 ± 0.46^d	5.16 ± 0.08^f	9.54 ± 0.17^b
	9	2.29 ± 0.02^bcd	2.51 ± 0.06^bcd	6.23 ± 0.04^d	8.37 ± 0.04^e
	10	2.80 ± 0.03^b	3.25 ± 0.36^bc	6.57 ± 0.04^bcd	8.71 ± 0.02^d
	11	2.00 ± 0.01^cd	3.42 ± 0.35^b	4.00 ± 0.01^g	9.84 ± 0.06^b
Parboiled	7	5.57 ± 0.01^a	6.16 ± 0.06^a	6.33 ± 0.03^cd	7.16 ± 0.08^g
	8	5.07 ± 0.08^a	5.68 ± 0.07^a	5.70 ± 0.11^e	6.36 ± 0.04^h
	9	5.41 ± 0.16^a	5.44 ± 0.04^a	7.01 ± 0.03^a	6.18 ± 0.08^h
	10	5.39 ± 0.23^a	6.45 ± 0.07^a	6.32 ± 0.11^cd	7.34 ± 0.08^g
	11	5.58 ± 0.11^a	5.70 ± 0.05^a	6.86 ± 0.08^ab	7.29 ± 0.10^g

Values with the same superscript down the column were not significant different (p < 0.05)

Table 2: Effect of harvesting periods and pre-treatment methods on the swelling power of white trifoliate yam flour.