Table 2.
Color parameters of cassava flours from five Sri Lankan cassava varieties.
| Color parameter | Cassava variety | |||||
|---|---|---|---|---|---|---|
| Kirikawadi | MU51 | Swarna | Shani | Suranimala | Control | |
| Lightness (L∗) | 95.77 ± 0.06b | 97.27 ± 0.23c | 95.50 ± 0.10b | 96.60 ± 0.20bc | 96.60 ± 0.17bc | 91.00 ± 1.00a |
| Redness/greenness (a∗) | −0.23 ± 0.06b | −0.70 ± 0.20b | −0.40 ± 0.17b | −0.60 ± 0.00b | −0.50 ± 0.00b | 1.84 ± 0.40a |
| Yellowness/blueness (b∗) | 6.17 ± 0.12b | 4.10 ± 0.10a | 6.30 ± 0.10b | 5.60 ± 0.36b | 5.10 ± 0.20a,b | 9.54 ± 1.01c |
Values are expressed as mean ± standard deviation of three independent determinations. Different superscripts in a row represent significantly different samples (p < 0.05). Commercial wheat flour was used as the control.