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

Table 3.

Functional properties of cassava flours from five Sri Lankan cassava varieties.

Character	Cassava variety
Character	Kirikawadi	MU51	Swarna	Shani	Suranimala	Control
WAC (%)	308.25 ± 7.23^d	275.18 ± 12.99^c,d	214.43 ± 22.68^b	261.30 ± 11.16^c	159.72 ± 5.61^a	142.97 ± 6.54^a
OAC (%)	110.70 ± 0.68^a,b	96.79 ± 2.95^a	118.83 ± 6.98^b	110.57 ± 10.56^a,b	98.89 ± 4.44^a,b	151.64 ± 4.94^c
WSI (%)	2.72 ± 0.19^a,b	1.92 ± 0.25^a	2.17 ± 0.08^a,b	2.97 ± 0.01^a,b	4.08 ± 1.40^b	1.95 ± 0.03^a
SP (g/g)	6.79 ± 0.10^a	16.43 ± 0.99^c	8.09 ± 0.42^a	10.80 ± 0.33^b	10.40 ± 0.39^b	17.20 ± 0.36^c
GT (°C)	68.00 ± 1.00^b	67.33 ± 2.08^b	69.33 ± 0.58^b	68.33 ± 0.58^b	67.67 ± 1.53^b	60.08 ± 0.09^a
BD (g/mL)	0.497 ± 0.022^a	0.489 ± 0.048^a	0.497 ± 0.018^a	0.501 ± 0.019^a	0.486 ± 0.014^a	0.753 ± 0.01^b
EA (%)	52.54 ± 0.54^a,b	60.86 ± 5.04^b	53.52 ± 0.00^a,b	46.64 ± 6.99^a	46.54 ± 2.34^a	43.90 ± 2.81^a
ES (%)	45.72 ± 1.27^a,b	48.82 ± 0.55^b	46.85 ± 0.53^a,b	43.15 ± 0.41^a	43.39 ± 1.32^a	43.19 ± 1.84^a

Values are expressed as mean ± standard deviation of three independent determinations. Different superscripts in a row represent significantly different samples (p < 0.05). WAC: water absorption capacity; OAC: oil absorption capacity; WSI: water solubility index; SP: swelling power; LGC: least gelation concentration; GT: gelatinization temperature; BD: bulk density; EA: emulsion activity; and ES: emulsion stability. Wheat flour was used as the control.