METHOD	TIME (mins)	BD g/cm³	WAI g/g	WHC	WSI %	SC g/g	OHC
Raw Taro (control)	0	0.78^e ± 0.01	1.67^h ± 0.01	1.73^g ± 0.06	4.04^h ± 0.01	1.02^g ± 0.05	0.50^a ± 0.14
Boiling	10	0.86^a ± 0.00	3.46^b ± 0.01	3.98^c ± 0.00	9.39^g ± 0.01	3.88^c ± 0.08	0.53^a ± 0.05
	20	0.85^a ± 0.00	3.08^c ± 0.01	3.56^e ± 0.03	10.00^fg ± 0.06	3.34^d ± 0.01	0.46^a ± 0.03
	30	0.85^ab ± 0.0	3.02^d ± 0.01	3.57^e ± 0.01	10.21^f ± 0.2	3.20^e ± 0.00	0.41^a ± 0.00
Steaming	10	0.83^bc ± 0.01	3.81^a ± 0.01	4.59^a ± 0.04	11.97^e ± 0.42	4.86^a ± 0.07	0.46^a ± 0.00
	20	0.83^c ± 0.00	3.44^b ± 0.02	4.10^b ± 0.01	13.11^d ± 0.37	4.29^b ± 0.01	0.52^a ± 0.02
	30	0.80^d ± 0.00	3.01^d ± 0.02	3.75^d ± 0.05	18.29^b ± 0.19	3.88^c ± 0.01	0.51^a ± 0.02
Roasting	10	0.81^d ± 0.01	2.90^e ± 0.03	3.68^de ± 0.08	13.15^d ± 0.37	3.95^c ± 0.02	0.47^a ± 0.03
	20	0.80^de ± 0.01	2.58^f ± 0.03	3.60^e ± 0.02	16.17^c ± 0.15	3.15^e ± 0.04	0.49^a ± 0.04
	30	0.80^de ± 0.00	2.40^g ± 0.01	3.15^f ± 0.02	19.24^a ± 0.39	2.15^f ± 0.01	0.50^a ± 0.02