Table 4. Proximate composition of native and modified Anchomanes difformis starch

Sample (%)	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Crude fibre (%)	Carbohydrate (%)
0.0	12.5±0.50^1)a	5.52±0.04^a	1.51±0.01^a	3.67±0.29^a	1.37±0.01^a	75.44±0.72^c
3.0	8.0±0.50^b	3.75±0.07^b	1.03±0.02^b	0.67±0.29^bc	0.93±0.02^bc	85.62±0.02^a
6.0	11.17±1.26^a	3.68±0.04^b	1.01±0.01^b	1.03±0.04^b	0.91±0.01^c	82.20±1.33^b
9.0	7.17±0.29^b	3.77±0.04^b	1.03±0.01^b	1.00±0.10^b	0.94±0.01^b	86.10±0.38^a
12.0	8.5±1.00^b	3.37±0.04^c	0.92±0.01^c	0.57±0.12^c	0.85±0.01^d	85.80±0.98^a

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