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

Table 4.

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

Sample	Peak viscosity (RVU)	Holding strength (RVU)	Breakdown (RVU)	Final viscosity (RVU)	Setback (RVU)	Peak time (Min)	Pasting temperature (°C)
Dioscorea rotundata 0 h	622.50 ± 487.20^a	289.00 ± 752.36^c	332.50 ± 265.17^a	778.50 ± 785.60^ab	488.50 ± 33.23^a	4.70 ± 0.24^c	79.80 ± 0.00^a
Dioscorea alata 0 h	349.00 ± 46.67^d	280.00 ± 49.50^c	69.00 ± 2.83^f	374.00 ± 9.90^d	93.00 ± 59.40^d	4.87 ± 0.09^bc	81.93 ± 0.60^ab
D. rotundata 6 h	594.501 ± 18.09^a	405.00 ± 343.65a^b	188.50 ± 225.57^b	787.50 ± 137.89^ab	381.50 ± 205.77^b	5.03 ± 0.05^b	80.68 ± 0.04 ^cd
D. alata 6 h	454.25 ± 10.61^c	334.00 ± 18.38^bc	119.50 ± 7.78^d	502.00 ± 7.07^c	168.00 ± 11.31^bc	4.83 ± 0.05^bc	81.08 ± 0.67^bc
D. rotundata 12 h	607.40 ± 364.87^a	454.50 ± 550.84^a	153.50 ± 185.97^c	821.50 ± 245.37^a	367.00 ± 305.47^b	5.43 ± 0.14^a	81.95 ± 0.57^ab
D. alata 12 h	438.70 ± 26.16^c	334.50 ± 30.41^bc	104.00 ± 4.24^d	493.00 ± 35.36^c	159.50 ± 4.95^c	5.43 ± 0.05^a	82.35 ± 0.00^a
D. rotundata 18 h	515.90 ± 9.90^b	471.50 ± 33.23^a	44.50 ± 43.13^ef	723.00 ± 111.72^ab	252.50 ± 144.96^b	5.47 ± 0.09^a	82.30 ± 0.00^a
D. alata 18 h	439.90 ± 42.43^c	352.00 ± 38.18^bc	87.00 ± 4.24e	546.50 ± 51.62^a	194.50 ± 13.44^c	5.40 ± 0.00^a	83.60 ± 0.49^b

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