. 2014 Jul 30;2(6):676–681. doi: 10.1002/fsn3.150

Table 2.

Effect of soaking time on the functional properties of yam flour.

Samples	Dispersibility %	Bulk density g/mL	Water abs g/mL
Dioscorea rotundata 0 h	67.33 ± 0.58^b	0.76 ± 0.02^a	2.45 ± 0.01^g
Dioscorea alata 0 h	68.83 ± 1.15^a	0.75 ± 0.02^a	2.50 ± 0.02^f
D. rotundata 6 h	65.83 ± 0.29^c	0.77 ± 0.01^a	2.62 ± 0.01^e
D. alata 6 h	67.67 ± 0.58^b	0.78 ± 0.01^a	2.45 ± 0.01^g
D. rotundata 12 h	68.33 ± 0.58^ba	0.74 ± 0.01^a	2.86 ± 0.01^b
D. alata 12 h	67.50 ± 0.50^b	0.75 ± 0.01^a	2.76 ± 0.03^c
D. rotundata 18 h	64.83 ± 0.29^c	0.66 ± 0.00^b	2.91 ± 0.02^a
D. alata 18 h	61.83 ± 0.29^d	0.65 ± 0.02^b	2.71 ± 0.03^d

Values are expressed as mean ± SD (n = 3); values within the same column followed by different superscripts are significantly different (P < 0.05).