Table 2.
Proximate chemical composition of fresh corms and malanga flour of the genera Xanthosoma sagittifolium (from Chiapas) and Colocasia esculenta (from Veracruz)
| Parameter | Fresh corms | Flour | ||
|---|---|---|---|---|
| X. sagittifolium | C. esculenta | X. sagittifolium | C. esculenta | |
| Moisture | 82.67 ± 0.28a | 64.90 ± 0.57b | 10.56 ± 0.22a | 7.29 ± 0.09b |
| Crude protein (N × 6.25) | 1.22 ± 0.07a | 2.89 ± 0.13b | 4.08 ± 0.13a | 5.56 ± 0.06b |
| Fat | 1.07 ± 0.10a | 0.82 ± 0.04b | 3.95 ± 0.09a | 2.45 ± 0.07b |
| Crude fiber | 0.88 ± 0.08a | 1.13 ± 0.04b | 6.62 ± 0.28a | 9.60 ± 0.14b |
| Ash | 0.33 ± 0.09a | 2.27 ± 0.11b | 2.82 ± 0.11a | 3.04 ± 0.08b |
| Carbohydrates | 13.83 ± 0.11a | 28.0 ± 0.55b | 71.97 ± 1.8a | 72.07 ± 0.09a |
*Different letters in the same row per component (fresh corms or malanga flour) show significant statistical differences (p < 0.05, ANOVA)