Table 2. Functional properties of Anchomanes difformis starch

Level of sucinylation (%)	Water absorption capacity (%)	Oil absorption capacity (%)	Swelling capacity (%)	Bulk density (%)	Solubility index (%)	Gelatinization temperature (°C)
0.0	206.70±1.00^1)d	113.60±0.00^e	2.07±0.00^e	0.73±0.00^a	2.22±0.00^a	80.50±0.00^a
3.0	221.50±1.00^c	126.47±1.00^d	3.44±0.02^c	0.54±0.00^d	1.18±0.00^c	74.18±0.00^b
6.0	257..10±2.00^b	176.56±1.00^a	4.04±0.01^b	0.62±0.01^b	1.08±0.01^e	70.25±0.00^b
9.0	259.45±0.00^a	166.84±0.00^b	3.13±0.00^d	0.61±0.00^b	1.15±0.00^d	62.55±0.00^c
12.0	258.67±1.00^ab	154.54±0.00^c	4.12±0.01^a	0.59±0.01^c	2.02±0.01^b	66.57±0.00^c

Mean±SD (n=3) and different superscript letters (^a-d) with the same column indicate significant differences (p<0.05).