Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars

Table 3

Colour parameters of plantain flours of selected varieties of plantain cultivars.

Sample				ΔE
Pita 26	62.88 ± 0.08^d	−4.17 ± 0.01^c	12.12 ± 0.04^c	34.74 ± 0.08^d
Pita 27	63.24 ± 0.06^c	−5.22 ± 0.03^b	13.36 ± 0.03^b	35.36 ± 0.06^c
Mbi egome	67.00 ± 0.03^a	−6.78 ± 0.01^a	17.26 ± 0.01a	39.71 ± 0.30^a
Agbagba	65.60 ± 0.02^b	−5.55 ± 0.01^b	13.69 ± 0.00 b	37.76 ± 0.02^b

Mean values in the same column with different superscripts are significantly different at