Proximate, Antinutrients and Mineral Composition of Raw and Processed (Boiled and Roasted) Sphenostylis stenocarpa Seeds from Southern Kaduna, Northwest Nigeria
Table 4
Correlations for unprocessed African Yam Bean (Sphenostylis stenocarpa) sample.
CP
Ash
NFE
Lip
Mst
CF
CHO
GE
NPN
TP
Ox
Tan
Phy
TI
HCN
CP
1
Ash
−0.400
1
NFE
−0.603
0.972
1
Lip
0.981
−0.571
−0.747
1
Mst
0.025
−0.926
−0.813
0.219
1
CF
0.098
−0.951
−0.853
0.290
0.997*
1
CHO
−0.869
0.801
0.918
−0.949
−0.516
−0.577
1
GE
0.894
0.053
−0.181
0.790
−0.425
−0.358
−0.556
1
NPN
0.963
−0.139
−0.366
0.893
−0.244
−0.173
−0.705
0.981
1
TP
1.000*
−0.427
−0.626
0.986
0.055
0.127
−0.884
0.880
0.955
1
Ox
0.462
−0.998*
−0.986
0.626
0.898
0.928
−0.840
0.015
0.207
0.488
1
Tan
0.662
−0.952
−0.997*
0.795
0.766
0.811
−0.946
0.255
0.436
0.684
0.971
1
Phy
−0.566
0.982
0.999*
−0.716
−0.838
−0.876
0.900
−0.137
−0.324
−0.590
−0.993
−0.993
1
TI
0.973
−0.602
−0.771
0.999*
0.257
0.326
−0.960
0.765
0.875
0.979
0.655
0.818
0.742
1
HCN
0.992
−0.510
−0.697
0.997*
0.149
0.220
−0.924
0.832
0.923
0.996
0.568
0.749
−0.664
0.994
1
Correlation is significant at the 0.05 level (2-tailed).
**Correlation is significant at the 0.01 level (2-tailed); CP: crude protein; NFE: nitrogen-free extracts; Lip: lipids; Mst: moisture; CF: crude fiber; CHO: carbohydrate; GE: gross energy; NPN: nonprotein nitrogen; TP: true protein; Ox: oxalate; Tan: tannins; Phy: phytate; TI: trypsin inhibitor; HCN: hydrogen cyanide.
