. 2013 Jan 10;51(12):3669–3679. doi: 10.1007/s13197-012-0915-5

Table 1.

Chemical composition (%) of flours and starches extracted from taro, yam, sweet potato, canna, arrowroot, konjac and cassava

Source	Protein	Total starch	Amylose	Amylopectin	Moisture	Yield
Flours
Taro	5.5 ± 0.20^c	65.4 ± 3.30^b	17.3 ± 2.50^d	48.1 ± 1.91^e	8.9 ± 0.60^c	19.0 ± 2.50^d
Yam	5.3 ± 0.10^c	70.2 ± 5.70^b	33.1 ± 1.20^a	37. 0 ± 7.32^d	9.5 ± 0.11^bc	14.1 ± 1.80^a
Sweet potato	3.3 ± 0.20^e	64.0 ± 1.80^b	26.8 ± 2.70^b	37.2 ± 4.40^b	9.9 ± 0.31^b	30.0 ± 2.30^b
Canna	4.2 ± 0.00^d	77.1 ± 3.20^b	32.7 ± 2.00^a	44.4 ± 1.41^c	10.9 ± 0.11^a	25.0 ± 1.70^a
Arrowroot	7.7 ± 0.00^a	62.3 ± 0.30^b	29.4 ± 1.40^b	32.8 ± 1.70^c	9.4 ± 0.20^bc	32.0 ± 1.60^b
Konjac	6.2 ± 0.00^b	68.5 ± 0.80^b	21.7 ± 2.30^c	46.7 ± 1.79^b	9.5 ± 0.11^bc	12.1 ± 2.00^b
Cassava	1.4 ± 0.02^f	77.4 ± 0.90^a	13.1 ± 2.60^d	64.4 ± 3.99^b	9.5 ± 0.58^bc	40.2 ± 2.50^a
Starch
Taro	0.60 ± 0.10^b	75.40 ± 2.10^b	10.1 ± 1.61^e	65.2 ± 0.71^a	9.8 ± 0.41^bc	21.1 ± 1.60^b
Yam	0.60 ± 0.20^b	82.10 ± 3.50^a	23.7 ± 2.41^b	58.4 ± 2.90^b	10.8 ± 0.10^b	15.2 ± 2.40^d
Sweet potato	0.50 ± 0.10^b	87.10 ± 3.80^a	15.9 ± 0.91^cd	71.2 ± 4.62^b	10.1 ± 0.60^bc	18.1 ± 1.70^d
Canna	0.80 ±0.10^b	88.10 ± 0.80^a	35.0 ± 0.49^a	53.0 ± 1.11^c	12.3 ± 0.51^a	16.0 ± 2.80^d
Arrowroot	0.60 ±0.20^b	84.20 ± 4.40^a	21.9 ± 1.39^c	62.3 ± 2.20^b	10.2 ± 0.40^bc	12.0 ± 2.60^d
Konjac	1.2 ± 0.20^b	82.40 ± 3.80^a	21.3 ± 2.51^c	61.1 ± 5.59^b	10.6 ± 0.20^b	18.1 ± 2.54^d
Cassava	0.40 ± 0.10^b	85.50 ± 2.80^a	14.6 ± 1.50^d	70.1 ± 2.51^e	8.9 ± 0.59^bc	36.0 ± 1.56^d

n = 3. Values followed by the same superscript in each column are not significantly different (p < 0.05)