Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum) Hardened Tubers Composite Flours

Table 5

CIE colour parameters of wheat/hardened-yam composite flours.

CIE colour parameters	0%	10%	20%	30%	40%	50%
	Incorporation level of hardened-yam flour
	93.47 ± 0.75	96.34 ± 0.75	96.38 ± 0.75	94.62 ± 0.75	96.97 ± 0.75	95.86 ± 0.75
	0.10 ± 0.01	−0.46 ± 0.07	−1.00 ± 0.14	−1.19 ± 0.14	−1.52 ± 0.14	−1.60 ± 0.14
	10.41 ± 0.02	13.10 ± 0.02	15.38 ± 0.02	16.21 ± 0.02	16.80 ± 0.02	18.00 ± 0.02
	10.41 ± 0.02	13.11 ± 0.02	15.42 ± 0.02	16.26 ± 0.02	16.88 ± 0.02	18.08 ± 0.02
	88.98 ± 0.62	91.81 ± 0.62	93.67 ± 0.62	94.12 ± 0.62	95.06 ± 0.62	94.96 ± 0.62
	Incorporation level of the flour of hardened-yam treated with kanwa
	93.47 ± 0.75	94.11 ± 0.75	92.99 ± 0.75	94.61 ± 0.75	94.11 ± 0.75	93.90 ± 0.75
	0.10 ± 0.01	−0.43 ± 0.14	−0.89 ± 0.14	−0.91 ± 0.14	−1.09 ± 0.14	−1.04 ± 0.14
	10.41 ± 0.02	13.05 ± 0.02	13.25 ± 0.02	14.23 ± 0.02	13.99 ± 0.02	14.90 ± 0.02
	10.41 ± 0.02	13.06 ± 0.02	13.29 ± 0.02	14.27 ± 0.02	14.05 ± 0.02	14.94 ± 0.02
	88.98 ± 0.62	91.88 ± 0.62	93.82 ± 0.62	93.61 ± 0.62	94.44 ± 0.62	93.95 ± 0.62
	Incorporation level of the flour of fermented hardened-yam
	93.47 ± 0.75	92.88 ± 0.75	92.28 ± 0.75	92.09 ± 0.75	93.75 ± 0.75	93.04 ± 0.75
	0.10 ± 0.01	0.07 ± 0.14	−0.08 ± 0.14	−0.05 ± 0.14	−0.12 ± 0.14	−0.12 ± 0.14
	10.41 ± 0.02	12.19 ± 0.02	13.03 ± 0.02	13.60 ± 0.02	13.44 ± 0.02	13.58 ± 0.02
	10.41 ± 0.02	12.19 ± 0.02	13.03 ± 0.02	13.60 ± 0.02	13.44 ± 0.02	13.58 ± 0.02
	88.98 ± 0.62	89.69 ± 0.62	90.37 ± 0.62	90.18 ± 0.62	90.52 ± 0.62	90.52 ± 0.62

Mean ± SD, .
Means of the same line for each treatment having different superscripts are significantly different at according to Duncan test.