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)