## 3 Results
### Analysis of Variance
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Variable** & **Moisture (\%)** & **Starch (\%)** & **Fiber (\%)** & **Ash (\%)** & **Sodium (\%)** & **Fat (\%)** \\ \hline \multirow{3}{*}{ANOVAgeneral} & \(F=197.6299\) & \(F=1146.73\) & \(F=2.2021\) & \(F=25.0731\) & \(F=309.1329\) & \(F=49689.25\) \\  & \(P_{value}=\) & \(P_{value}=\) & \(P_{value}=\) & \(P_{value}=\) & \(P_{value}=\) & \(P_{value}=\) & \(P_{value}=\) \\  & \(7.6905\times 10^{-8}\) * & \(7.1234\times 10^{-11}\) * & \(0.1654\) & \(0.0002\) * & \(1.312\times 10^{-8}\) * & \(2.0409\times 10^{-17}\) * \\  & \(Significant\) & \(Significant\) & \(Not\) _significant_ & _Significant_ & _Significant_ & _Significant_ \\ \hline \multirow{2}{*}{Leverne’s} & \(P_{value}=\) & \(P_{value}=\) & \(P_{value}=\) & \(P_{value}=\) & \(P_{value}=\) & \(P_{value}=\) & \(P_{value}=\) \\  & \(0.1015\) & \(0.7063\) & \(0.4188\) & \(0.9280\) & \(0.6641\) & \(0.0966\) \\ \hline \multirow{2}{*}{T1} & \(6.7905\) * & \(2.9148\) * & \(7.1402\) * & \(2.5060\) * & \(3.9794\) * & \(0.2011\) * \\  & \(6.9709\) * & \(3.4728\) * & \(6.9361\) * & \(2.1489\) * & \(2.5383\) * & \(0.1184\) * \\ \multirow{2}{*}{T3} & \(3.3672\) * & \(2.6403\) * & \(8.5946\) * & \(2.0549\) * & \(7.5799\) * & \(30.3272\) * \\  & \(3.2960\) * & \(7.6547\) * & \(2.5534\) * & \(2.5354\) * & \(28.1730\) * \\ \hline \multicolumn{2}{c}{\({}^{*}\)Significant contrasts.} & & & & \\ \multicolumn{2}{c}{Kruskal–Wallis test and the pairwise Wilcoxon signed rank test for \(P_{value}\leq\) 0.05. The listed treatments correspond to each combination of raw material and cooking method, where T1, Barragantee + Baked; T2, Dominico + Baked; T3, Barragantee + Fried; T4, Dominico + Fried. Columns for non-significant contrasts are shaded in gray.} & & \\ \end{tabular}
\end{table} 
Table 5: ANOVA test and Tukey test for each variable considered in this study. moisture level than those from the Barraganete plantain. When contrasting treatments T1 and T2, the significance level was not reached, leading to the conclusion that insufficient evidence exists to assert which treatment is superior in terms of moisture. When comparing the starch percentage in the chips, it was evident that all treatments showed significant differences. Thus, treatment T2 achieved a higher starch percentage, followed by treatments T4, T1, and T3 with \(p\)-values of 0.00033, 0.0004, and 0.0061, respectively. This indicates a higher starch percentage in chips from the Dominico variety. Moreover, a significant difference was observed between treatments T1 and T3, favoring the baking method, which recorded higher starch levels. Regarding the fiber percentage, the ANOVA test did not reach the significance level, so there was insufficient evidence to determine which treatment had higher fiber levels. Figure 5: Results of the ANOVA tests and paired contrasts using the Tukey test for each evaluated variable: (**a**) starch average, (**b**) moisture average, (**c**) fat average, (**d**) fiber average, (**e**) ash average, and (**f**) protein average. Descriptively, it was observed that treatment T3 achieved a higher fiber percentage, but this difference was not significant. Regarding the ash level, the ANOVA test reached the level of significance. It was observed that treatments T1 and T4 had significantly higher ash levels compared with treatments T2 and T3, with \(p\)-values of 0.0008 and 6.9 \(\times\) 10\({}^{-6}\), respectively. This suggests that ash percentages increase when using the \"Barraganate + Baked\" and \"Dominico + Fried\" combinations. Additionally, when comparing treatment T1 with T4 or treatment T2 with T3, the significance level was not reached, so it was impossible to determine which method achieved a significantly higher percentage. Regarding the sodium level, upon conducting the difference test, the significance level was reached in the ANOVA test. It was evident that the sodium levels in treatments T3 and T4 were significantly higher than those in treatments T1 and T2, with \(p\)-values of 0.0018 and 0.00023, respectively.