Table 1. Percent starch content (mean ± SD) of different bamboo culm sections after boiling and heating treatments

Treatments	Time (hours)	Percent starch content at different culm sections
Treatments	Time (hours)	Bottom	Middle	Top
Boiling	2	7.62 ± 0.30	10.88 ± 0.47	8.33 ± 0.46
	4	7.31 ± 0.33	7.79 ± 0.84	7.95 ± 0.42
	6	7.50 ± 0.22	7.55 ± 0.19	7.12 ± 1.00
Heating at 180°C	2	7.33 ± 0.20	9.23 ± 0.46	8.95 ± 0.66
	4	7.01 ± 1.84	8.64 ± 0.56	8.58 ± 0.41
	6	6.28 ± 1.47	7.96 ± 0.46	8.27 ± 1.17
Control		8.25 ± 0.31^a	11.14 ± 0.35^b	9.17 ± 0.32^b

Letters indicate significant differences in statistical analysis.