Table 2.
Analysis of Variance of the biochemical composition of yam flour across different locations.
| DM |
Starch |
Sugar |
Crude Fibre |
Ash |
Protein |
Amylose |
Fat |
Phytate |
||
|---|---|---|---|---|---|---|---|---|---|---|
| Source | DF | MS | MS | MS | MS | MS | MS | MS | MS | MS |
| Clone Name | 14 | 23.86∗ | 264.34∗∗∗ | 0.23∗∗∗ | 0.55∗∗∗ | 0.92ns | 4.29∗∗∗ | 39.09∗∗∗ | 0.03∗∗∗ | 0.031∗∗∗ |
| Location | 2 | 78.35∗∗∗ | 4344.33∗∗∗ | 15.98∗∗∗ | 1.427∗∗∗ | 3.65∗ | 18.52∗∗∗ | 252.18∗∗∗ | 0.188∗∗∗ | 2.79∗∗∗ |
| Clone Name∗Location | 28 | 27.18∗∗∗ | 98.57∗∗∗ | 0.142∗∗∗ | 0.444∗∗∗ | 1.20∗ | 1.811∗∗∗ | 17.49∗∗∗ | 0.002∗∗∗ | 0.019∗∗∗ |
MS = Mean squares; ∗∗∗Significant at p ≤0.0001; ∗ Significant at p ≤ 0.05 and ns = Not significant at p > 0.05.