Table 3

Pre-treatment Method	Harvesting periods (months)	Temperature (°C)
Pre-treatment Method	Harvesting periods (months)	60	70	80	90
Untreated	7	1.75 ± 0.04^gh	1.83 ± 0.04^de	5.66 ± 0.06^d	9.00 ± 0.01^e
	8	2.46 ± 0.09^cd	2.66 ± 0.06^b	4.52 ± 0.11^f	9.07 ± 0.08^de
	9	1.46 ± 0.09ⁱ	1.79 ± 0.15^de	5.81 ± 0.10^cd	10.33 ± 0.04^a
	10	2.28 ± 0.35^de	2.19 ± 0.18^bcd	1.99 ± 0.01^l	10.26 ± 0.03^ab
	11	1.38 ± 0.06ⁱ	1.94 ± 0.08^cde	1.93 ± 0.01^l	9.38 ± 0.11^cd
Soaking (ambient temperature)	7	2.27 ± 0.10^de	1.85 ± 0.06^de	4.88 ± 0.11^e	7.52 ± 0.21^hi
	8	2.21 ± 0.08^f	1.88 ± 0.01^de	4.16 ± 0.09^g	7.82 ± 0.09^gh
	9	1.47 ± 0.05^hi	1.63 ± 0.04^e	6.56 ± 0.08^b	5.12 ± 0.13^k
	10	2.10 ± 0.12^def	1.71 ± 0.11^de	2.68 ± 0.07ⁱ	9.09 ± 0.02^de
	11	1.89 ± 0.04^fg	1.81 ± 0.01^de	3.17 ± 0.08^h	9.96 ± 0.04^b
Soaking (60°C)	7	2.28 ± 0.03^cde	1.79 ± 0.01^de	4.90 ± 0.02^e	8.39 ± 0.06^f
	8	1.87 ± 0.05^fg	1.71 ± 0.01^de	2.13 ± 0.04^kl	8.09 ± 0.02^fg
	9	2.28 ± 0.04^de	1.88 ± 0.03^de	3.93 ± 0.02^g	6.40 ± 0.11^j
	10	2.64 ± 0.05^c	2.39 ± 0.01^bc	2.37 ± 0.05^jk	9.48 ± 0.04^c
	11	2.00 ± 0.01e^fg	2.61 ± 0.12^b	2.56 ± 0.08^ij	10.44 ± 0.01^a
Parboiled	7	6.57 ± 0.05^a	6.58 ± 0.11^a	6.77 ± 0.03^b	6.43 ± 0.01^j
	8	6.53 ± 0.10^a	6.10 ± 0.15^a	5.95 ± 0.01^c	6.17 ± 0.05^j
	9	5.92 ± 0.06^b	6.18 ± 0.06^a	6.51 ± 0.09^b	6.48 ± 0.11^j
	10	5.81 ± 0.25^b	6.53 ± 0.40^a	6.79 ± 0.11^b	7.71 ± 0.09^hi
	11	5.79 ± 0.11^b	6.54 ± 0.06^a	7.12 ± 0.04^a	7.43 ± 0.10ⁱ

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

Table 3: Effect harvesting period and pre-treatment methods on the swelling power of yellow trifoliate yam flour.