Skip to main content

View full-text article in PMC

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

Table 3.

Effect of soaking time on the pH and color of yam flour.

Sample	pH	Color
Dioscorea rotundata 0 h	6.40 ± 0.01^a	1.81 ± 0.08^a
Dioscorea alata 0 h	6.40 ± 0.01^a	1.82 ± 0.07^a
D. rotundata 6 h	5.82 ± 0.02^c	1.82 ± 0.06^a
D. alata 6 h	6.21 ± 0.01^b	1.83 ± 0.06^a
D. rotundata 12 h	5.54 ± 0.01^d	1.81 ± 0.07^a
D. alata 12 h	5.48 ± 0.02^e	1.86 ± 0.03^a
D. rotundata 18 h	5.10 ± 0.01^f	1.85 ± 0.04^a
D. alata 18 h	5.84 ± 0.02^c	1.82 ± 0.08^a

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