Table 3. Pasting properties of Anchomanes difformis starch
| Level of sucinylation (%) | Peak viscosity (RVU) | Trough (RVU) | Breakdown (RVU) | Final viscosity (RVU) | Setback (RVU) | Peak time (mins) | Pasting temperature (°C) |
| 0.0 | 189.08±0.941)d | 114.04±1.24a | 75.04±0.30d | 194.92±2.28a | 80.88±1.11a | 5.00±0.00a | 84.05±0.21a |
| 3.0 | 267.25±0.71ab | 105.79±0.64c | 161.45±0.01a | 152.29±1.24c | 46.50±0.19c | 4.20±0.00b | 74.28±0.04b |
| 6.0 | 270.58±4.18a | 111.58±0.33b | 159.04±0.88b | 158.62±0.53b | 47.04±0.28c | 4.23±0.04b | 74.25±0.07b |
| 9.0 | 241.33±1.36c | 102.71±0.26d | 138.67±1.65c | 141.04±0.53d | 38.33±0.27d | 4.17±0.05b | 74.65±0.49b |
| 12.0 | 263.54±2.65b | 106.83±0.47c | 156.70±2.18b | 154.92±2.00bc | 48.08±0.15b | 4.40±0.28b | 74.40±0.14b |
Mean±SD (n=3) and different superscript letters (a-d) with the same column indicate significant differences (p<0.05).