. 2021 Dec 8;2021:6064545. doi: 10.1155/2021/6064545

Table 1.

Proximate composition of cassava flours from five Sri Lankan cassava varieties.

Chemical property	Cassava varieties
Chemical property	Kirikawadi	MU51	Swarna	Shani	Suranimala	Control
Moisture (%)	6.56 ± 0.29^b	4.45 ± 0.39^a	9.91 ± 0.28^c	5.36 ± 0.01^a	6.47 ± 0.00^b	12.49 ± 0.39^d
Ash (%)	1.05 ± 0.51^a	1.12 ± 0.26^a	1.69 ± 0.04^a,b	1.01 ± 0.40^a	2.06 ± 0.01^b	1.52 ± 0.14^a,b
Fat (%)	0.28 ± 0.01^a,b	0.21 ± 0.06^a	0.42 ± 0.03^a,b	0.63 ± 0.04^b	0.64 ± 0.12^b	1.72 ± 0.16^c
Protein (%)	1.18 ± 0.08^a	1.09 ± 0.22^a	1.70 ± 0.03^a	1.16 ± 0.01^a	1.30 ± 0.02^a	8.28 ± 0.41^b
Carbohydrate (%)	90.93	93.13	86.28	91.84	89.53	75.99

Values are expressed as mean ± standard deviation of three independent determinations. Different superscripts in a row represent significantly different samples (p < 0.05). Contents of carbohydrate were calculated by difference. Commercial wheat flour was used as the control.