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

Table 3. Influence of genotype and temperature during plant growth under optimal temperature (OT) and high temperature (HT) on the phytate content (g Kg^-1, db) of sorghum whole grain flour (uncooked) and porridge.

Genotype	Whole grain flour (OT)	Whole grain flour (HT)	Porridge (OT)	Porridge (HT)
CHH2	10.60±0.39 ^a ^A	13.73±0.13 ^a ^B	10.61±1.13 ^a ^A	12.98±0.50 ^a ^B
CHH1	12.25±0.49 ^b ^A	16.20±0.74 ^c ^B	12.37±0.15 ^b ^A	16.74±0.47 ^c ^B
AQL33/QL36	15.80±0.23 ^d ^A	15.02±0.82 ^b ^A	14.89±0.21 ^d ^A	14.37±0.17 ^b ^A
Ai4	15.56±0.23 ^d ^A	15.92±0.82 ^b ^c ^A	15.53±0.52 ^d ^A	15.70±1.62 ^b ^c ^A
PI563516	14.07±0.10 ^c ^B	12.96±0.94 ^a ^A	13.68±0.92 ^c ^B	12.87±0.63 ^a ^A
IS8525	17.44±0.40 ^e ^A	16.39±0.41 ^c ^A	16.47±0.89 ^e ^A	16.24±0.13 ^c ^A

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

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

Table 3. Influence of genotype and temperature during plant growth under optimal temperature (OT) and high temperature (HT) on the phytate content (g Kg-1, db) of sorghum whole grain flour (uncooked) and porridge.