Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

Table 2

Functional properties of fermented cocoyam flour.

% composition	Control	24 hours	48 hours
	0 h fermentation	fermentation	fermentation
Sugar	2.40±0.1^a	2.11±0.1^a	1.74±0.1^b
Starch	55.08±1.5^a	54.55±0.1^a	55.26±0.5^a
Amylose	14.79±0.0^b	15.44±0.1^a	15.52±00^a
Amylopectin	97.59±0.1^b	97.89±0.1^b	98.26±0.1^a
Water absorption capacity	231.29±1.4^b	271.11±1.0^a	287.59±2.1^a
Swelling power	17.50±0.6^a	18.31±0.0^a	18.45±0.0^a
Solubility index	16.21±0.4^b	17.33±0.2^a	18.53±0.3^a

Means followed by different superscript within the same row are significantly different (𝑃≤0.05).