Table 6. Amylose and amylopectin contents of native and modified Anchomanes difformis starch

Samples (%)	Amylose (%)	Amylopectin (%)
0.0	17.18±3.781)a	82.82±3.78b
3.0	16.88±1.82a	83.12±1.82b
6.0	12.82±1.04b	87.18±1.04a
9.0	11.77±1.13b	88.23±1.13a
12.0	14.62±1.13ab	85.38±1.13ab

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