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© The Author(s) 2015. Published by Science and Education Publishing. Table 3. Variations on water sorption value of Kithul flour with the time Sample 1hr 2hr 3hr 22hr 36hrs 48hr 72hr Raw Kithul Flour 9.94±1.05 11.27±0.64 12.92±1.06 22.18±0.52 22.43±0.46 29.47±0.4 Each value represents the means of three estimations of three samples of raw Kithul flour. J A A C Wijesinghe et al. Kithul Flour (Caryota urens) as a Potential Flour Source for Food Industry. American Journal of Food Science and Technology, 2015, Vol. 3, No. 1, 10-18. doi:10.12691/ajfst-3-1-2 © The Author(s) 2015. Published by Science and Education Publishing.