Table 6.
Ratio of Camote to Cassava Starch | Thickness of Swelling (%) |
---|---|
20:80 | 38.46 ± 0.87 a |
40:60 | 7.14 ± 0.32 c |
60:40 | 13.33 ± 1.08 b |
80:20 | 11.47 ± 0.40 b |
100:0 | 14.29 ± 0.99 b |
Unoxidized starch | --- |
UF | 6.03 ± 0.55 |
Values are means (n = 3) ± standard deviation; means with different superscripts (a–c) within the same column denote that there is a statistically significant difference (p < 0.05).