Nutrients components

Treatments

Rice varieties

p-value (LDS)

FKR56-N

FKR58-N

FKR60-N

FKR62-N

DIR-95

Cropping season 1 (Yagoua 1)

Total starch (%)

T0

69 . 1 0 a c

68 . 16 a bc

63 . 84 a a

68 . 65 a c

66 . 45 a b

0.001 (2.20)

TE

72 . 8 0 b bc

71 . 97 b bc

7 0.0 5 c ab

75 .0 2 c c

68 . 18 a a

0.005 (3.79)

TEM

73 .63 b a

75 . 52 c a

74 . 66 d a

77 . 38 d a

74 . 92 b a

0.43 (ns)

TM

69 .0 7 a ab

7 0. 13 ab bc

66 . 95 b a

72 . 5 0 b c

69 . 72 ab b

0.005 (2.77)

p-value (LDS)

0.0002 (3.70)

0.001 (3.54)

0.0002 (3.10)

0.0001 (2.36)

0.02 (6.73)

Amylopectin (%)

T0

45 . 52 b a

46 .00 a ab

44 . 84 a a

47 . 28 a b

44 . 71 a a

0.040 (1.75)

TE

47 . 78 c ab

49 . 14 b cd

46 . 76 b a

51 . 43 c d

45 . 79 a a

0.002 (2.38)

TEM

47 . 56 c b

51 . 24 c c

46 . 49 ab b

51 . 43 d d

44 . 82 a a

<0.0001 (1.67)

TM

43 . 82 a a

46 . 48 b a

44 . 82 a a

48 . 88 b c

46 . 48 a b

<0.0001 (1.66)

p-value (LDS)

0.0001 (1.70)

<0.0001 (2.10)

0.04 (1.92)

<0.0001 (1.60)

0.48 (ns)

Proteins (%)

T0

6 . 66 a a

8 . 85 a b

6 . 61 a a

6 . 53 a a

6 . 48 a a

<0.0001 (2.19)

TE

18 . 64 c b

17 .73 c b

18 . 61 c b

11 .0 2 b a

1 0. 59 b a

<0.0001 (6.71)

TEM

24 . 35 d d

19 . 81 d c

23 . 92 d d

12 . 47 d a

17 . 31 c b

<0.0001 (2.50)

TM

15 . 52 b c

12 . 21 b b

17 . 31 b d

11 . 53 c e

23 . 92 d a

<0.0001 (0.67)

p-value (LDS)

<0.0001 (3.11)

<0,0001 (2.08)

<0.0001 (1.30)

<0.0001 (0.51)

<0.0001 (4.11)

Cropping season 2 (Yagoua 2)

Total starch (%)

T0

64 . 61 a a

72 . 3 0 a c

68 . 87 a bc

66 . 23 a ab

67 . 26 a ab

0.01 (4.26)

TE

73 . 84 c a

77 . 75 b b

71 . 57 c a

72 . 74 c a

73 . 92 c a

0.01 (2.83)

TEM

74 . 48 c bc

76 . 36 b d

7 0. 69 c a

73 .0 4 c b

74 . 73 c c

0.0001 (1.62)

TM

71 . 2 0 ab a

72 . 74 a a

69 . 68 ab a

69 . 81 b a

7 0. 78 ab a

0.14 (ns)

p-value (LDS)

0.004 (6.59)

0.001 (3.62)

0.008 (1.82)

0.0003 (2.93)

0.01 (6.65)

Amylopectin (%)

T0

48 .0 5 a bc

49 . 66 a c

46 . 32 a ab

43 . 64 a a

46 .0 9 a ab

0.0008 (3.33)

TE

5 0. 21 b ab

54 . 18 b b

48 . 6 0 b ab

48 .0 6 b a

48 . 73 a ab

0.020 (6.12)

TEM

5 0. 72 b b

53 . 26 b c

47 . 78 ab a

48 .0 4 b a

47 . 68 a a

<0.0001 (2.54)

TM

47 . 83 a ab

49 . 99 a b

46 . 77 ab ab

44 . 14 a a

46 . 44 a ab

0.03 (5.85)

p-value (LDS)

0.0008 (2.15)

0.0001 (3.26)

0.019 (2.27)

<0.0001 (4.40)

0.71 (ns)

Proteins (%)

T0

6 . 92 a bc

7 . 3 0 a c

6 . 23 a a

5 . 97 a a

6 . 76 a b

0.0002 (0.53)

TE

23 . 74 d c

14 . 29 c a

12 . 27 c a

12 . 22 c a

17.26 c b

<0.0001 (2.97)

TEM

17 . 66 c c

15 . 96 d b

14 . 16 d a

14 .0 3 d a

14 .0 3 bc a

<0.0001 (1.70)

TM

15 . 75 b c

9 . 88 b a

11 .0 2 b ab

1 0.00 b a

12 . 41 b b

0.0007 (2.41)

p-value (LDS)

<0.0001 (1.91)

<0.0001 (1.67)

<0.0001 (1.25)

<0.0001 (1.80)

0.0008 (4.84)