Table 4.
Peak time and pasting temperature of high‐quality yam flour samples as affected by species, pretreatments, and drying methods
| Species | Pretreatments | Drying methods | Peak time (min) | Pasting temperature (°C) |
|---|---|---|---|---|
| D. rotundata | Blanching | Cabinet | 4.7 | 80.9 |
| Sun | 4.8 | 81.0 | ||
| Potassium | Cabinet | 4.6 | 70.1 | |
| Sun | 4.9 | 79.5 | ||
| D. dumetorum | Blanching | Cabinet | 4.7 | 86.5 |
| Sun | 4.7 | 85.4 | ||
| Potassium | Cabinet | 4.9 | 88.4 | |
| Sun | 4.9 | 87.6 | ||
| D. alata | Blanching | Cabinet | 5.0 | 82.0 |
| Sun | 4.7 | 81.6 | ||
| Potassium | Cabinet | 5.5 | 81.8 | |
| Sun | 4.8 | 80.8 | ||
| D. cayenesis | Blanching | Cabinet | 5.6 | 71.1 |
| Sun | 5.8 | 69.9 | ||
| Potassium | Cabinet | 4.9 | 70.3 | |
| Sun | 4.6 | 71.4 | ||
| Range | 4.6–5.8 | 69.9–88.4 | ||
| Mean | 4.9 | 79.3 | ||
| SD | 0.4 | 6.6 | ||
| SE | 0.1 | 1.6 | ||
| p of specie (S) | *** | *** | ||
| p of pretreatment (P) | ns | ns | ||
| p of drying method (D) | ns | ns | ||
| p of S x P | *** | ns | ||
| p of S x D | *** | ns | ||
| p of P x D | ns | ns | ||
| p of S x P x D | ns | ns |
***significant at P < 0.05.
ns not significant at P > 0.05.