Table 1 Proximate composition and energy of tacca native and modified flour (dry weight basis)

TF

8.46 ± 0.02^a

2.59 ± 0.01^a

5.56 ± 0.06^d

3.38 ± 0.01^a

2.91 ± 0.01^a

82.10 ± 0.14^a

381.06 ± 3.13^a

TPF

7.34 ± 0.01^d

1.91 ± 0.01^b

11.38 ± 0.01^c

2.83 ± 0.05^b

2.45 ± 0.01^b

74.09 ± 0.70^b

367.35 ± 3.01^b

TAF

10.12 ± 0.01^c

1.22 ± 0.01^c

12.80 ± 0.01^b

2.69 ± 0.01^c

2.24 ± 0.03^c

68.93 ± 0.01^c

351.13 ± 1.90^c

TEF

12.87 ± 0.01^b

1.19 ± 0.02^c

14.08 ± 0.05^a

1.77 ± 0.01^d

1.23 ± 0.01^d

68.86 ± 0.01^d

347.69 ± 2.04^d

*Ref

< 10.00

> 3.00

> 14.00

< 10–25

> 5

64.00

400–425