. 2016 Feb 9;11(2):e0148712. doi: 10.1371/journal.pone.0148712

Table 2. Influence of genotype and temperature during plant growth under optimal temperature (OT) and high temperature (HT) on tannin content (g catechin equivalents Kg^-1 db) in sorghum whole grain flour (uncooked) and porridge.

Genotype	Whole grain flour (OT)	Whole grain flour (HT)	Porridge (OT)	Porridge (HT)
CHH2	2.73±0.11 ^b ^C	1.49±0.07 ^c ^B	1.91±0.12 ^d ^B	0.34±0.04 ^a ^A
CHH1	2.29±0.03 ^a ^D	1.67±0.06 ^c ^C	1.14±0.18 ^b ^B	0.68±0.05 ^a ^A
AQL33/QL36	2.16±0.09 ^a ^D	1.00±0.05 ^b ^C	0.84±0.05 ^a ^B	0.49±0.02 ^a ^A
Ai4	4.13±0.13 ^c ^D	3.40±0.27 ^d ^C	1.46±0.04 ^c ^B	0.38±0.03 ^a ^A
PI563516	3.02±0.43 ^b ^C	0.79±0.03 ^a ^B	0.72±0.05 ^a ^B	0.46±0.07 ^a ^A
IS8525	42.01±2.22 ^d ^D	32.42±0.66 ^e ^C	5.08±0.07 ^e ^B	4.02±0.03 ^b ^A

^{a, b, c, d, e} Values with different letters in the same column are significantly different (P ≤0.05).

^{A, B,C, D} Values with different letters in the same row are significantly different (P ≤0.05)

Table 2. Influence of genotype and temperature during plant growth under optimal temperature (OT) and high temperature (HT) on tannin content (g catechin equivalents Kg-1 db) in sorghum whole grain flour (uncooked) and porridge.