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. 2014 Mar 23;52(5):2894–2901. doi: 10.1007/s13197-014-1313-y

Table 3.

Brown index value of stiff dough from yam cultivars

Sample Brown index
Flour Dough (amala)
White trifoliate cultivar 6.73 ± 0.33c 14.63 ± 0.24d
Yellow trifoliate cultivar 10.94 ± 0.21b 29.81 ± 0.41b
White yam (oven dried) (Abuja cultivar) 10.61 ± 0.42b 20.57 ± 0.17c
White yam (commercial) 18.36 ± 0.37a 46.72 ± 0.29a

Values with the same superscript down the column were not significantly different (p < 0.05)