Table 3.
Pasting Properties (RVU) of high‐quality yam flour samples as affected by species, pretreatments, and drying methods
| Species | Pretreatments | Drying methods | Peak | Trough | Breakdown | Final Viscosity | Setback |
|---|---|---|---|---|---|---|---|
| D. rotundata | Blanching | Cabinet | 430.14 | 211.06 | 219.08 | 427.72 | 216.67 |
| Sun | 462.03 | 183.11 | 278.92 | 329.31 | 146.19 | ||
| Potassium | Cabinet | 506.81 | 149.47 | 357.33 | 359.97 | 210.50 | |
| Sun | 428.97 | 164.61 | 264.36 | 347.64 | 183.03 | ||
| D. dumetorum | Blanching | Cabinet | 267.14 | 139.25 | 127.89 | 200.58 | 61.33 |
| Sun | 371.06 | 226.78 | 144.28 | 339.25 | 112.47 | ||
| Potassium | Cabinet | 181.83 | 100.39 | 81.44 | 157.11 | 56.72 | |
| Sun | 186.75 | 94.44 | 92.31 | 160.33 | 65.89 | ||
| D. alata | Blanching | Cabinet | 491.14 | 404.86 | 86.28 | 588.67 | 183.81 |
| Sun | 491.64 | 309.97 | 181.67 | 600.28 | 290.31 | ||
| Potassium | Cabinet | 434.17 | 344.31 | 89.86 | 582.92 | 238.61 | |
| Sun | 496.08 | 285.19 | 210.89 | 606.64 | 321.44 | ||
| D. cayenesis | Blanching | Cabinet | 303.61 | 264.11 | 39.50 | 427.69 | 163.58 |
| Sun | 455.14 | 397.50 | 57.64 | 649.58 | 252.08 | ||
| Potassium | Cabinet | 440.75 | 209.92 | 230.83 | 378.89 | 168.97 | |
| Sun | 421.75 | 198.75 | 223.00 | 281.50 | 82.75 | ||
| Range | 181.83–506.81 | 94.44–404.86 | 39.50–357.33 | 157.11–649.58 | 56.72–321.44 | ||
| Mean | 398.1 | 230.2 | 167.8 | 402.4 | 172.1 | ||
| SD | 106.5 | 96.8 | 91.6 | 163.2 | 81.6 | ||
| SE | 26.6 | 24.2 | 22.9 | 40.8 | 20.4 | ||
| p of species (S) | *** | *** | *** | *** | *** | ||
| p of pretreatment (P) | ns | *** | *** | *** | ns | ||
| p of drying method (D) | *** | ns | ns | ns | ns | ||
| p of S x P | *** | ns | *** | *** | ns | ||
| p of S x D | ns | *** | ns | ns | ns | ||
| p of P x D | *** | ns | ns | ns | ns | ||
| p of S x P x D | *** | ns | ns | *** | ns |
***significant at P < 0.05.
ns not significant at P > 0.05.