Table 1.
Moisture content level in batches A, B, and C of freshly processed yam (Dioscorea rotundata) chip, flake, and flour samples.
| Sample | Batch A | Batch B | Batch C |
|---|---|---|---|
| Yam Chips | |||
| Processor 1 | 12.67 ± 0.58 a, A | 13.33 ± 0.58 a, A | 11.67 ± 0.58 b, A |
| Processor 2 | 14.33 ± 0.58 a, B | 10.33 ± 0.58 b, B | 12.33 ± 0.58 c, A |
| Processor 3 | 12.67 ± 1.15 a, AB | 14 ± 0.0 a, A | 13.67 ± 0.58 a, B |
| Yam Flakes | |||
| Processor 1 | 10.33 ± 0.58 a, A | 8.33 ± 0.58 b, A | 10 ± 2.0 ab, A |
| Processor 2 | 9.33 ± 0.58 a, A | 7.67 ± 0.58 b, A | 14.67 ± 2.31 c, B |
Values are mean ± standard deviations of three determinations. For each processor and for each product (chips, flakes, flour), different superscript minuscule letters among columns mean significant statistical differences (p ≤ 0.05) among batch A, B, and C. For each batch and for each product (chips, flakes, flour), different capital superscript letters among lines mean significant statistical differences (p ≤ 0.05) among processors. Batch A: November, 2013, Batch B: December, 2013, Batch C: January, 2014.