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This is a Complete Randomized Design study.

September 10, 2025Deleted Journal

A Nutrient Analysis Of Various Taro Varieties in The Sangihe Islands Region

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Raw, steamed, and fried taro varieties showed significant differences in nutritional content.
The study found that treatment A₁B₂ yielded the highest energy content at 116.6.
A complete randomized design with two factors and four replications was employed in this investigation.
The findings may highlight optimal taro preparation methods to enhance nutritional value.

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Study reveals nutritional composition and processing impacts on taro varieties, suggesting optimal preparation methods.

Lantemona et al. (2023) studied this question.

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