Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application

Table 2

Functional properties of yellow cassava flour.

Genotype	Drying method	BD (g/cm^3)	Carr index %	Hausner ratio	SP (g/g)	WSI (%)	WBC (%)
S1	S
	AO
	D
S2	S
	AO
	D
S3	S
	AO
	D

S: solar drying; AO: air oven drying; D: drum drying; BD: bulk density; WSI: water solubility index; SP: swelling power. Values shown are means and standard deviations.