Research Article
Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour
Table 7
Pearson correlation matrices among proximate composition, physicochemical and functional properties of NSP flour samples.
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∗∗Correlation is significant at the 0.01 level (2-tailed) and ∗Correlation is significant at the 0.05 level (2-tailed). WAC = water absorption capacity, BD = bulk density, PC: protein content, LGT = least gelation concentration, = lightness, = redness and = yellowness. |