Proximate, Antinutrients and Mineral Composition of Raw and Processed (Boiled and Roasted) Sphenostylis stenocarpa Seeds from Southern Kaduna, Northwest Nigeria
Table 6
Correlations for roasted African Yam Bean (Sphenostylis stenocarpa) sample.
CP
Ash
NFE
Lip
Mst
CF
CHO
GE
NPN
TP
Ox
Tan
Phy
TI
HCN
CP
1
Ash
−0.993
1
NFE
−0.896
0.941
1
Lip
0.941
−0.896
−0.693
1
Mst
−0.996
1.000*
0.933
−0.906
1
CF
0.875
−0.925
−0.999*
0.659
−0.915
1
CHO
0.851
−0.906
−0.996
0.623
−0.896
0.999*
1
GE
0.999*
−0.997*
−0.914
0.926
−0.999*
0.894
0.872
1
NPN
0.539
−0.632
−0.857
0.222
−0.613
0.880
0.901
0.573
1
TP
0.994
−0.975
−0.843
0.972
−0.980
0.817
0.790
0.989
0.445
1
Ox
0.999*
−0.987
−0.875
0.955
−0.991
0.852
0.827
0.996
0.500
0.998*
1
Tan
0.994
−1.000**
0.939
0.899
−1.000*
0.922
0.903
0.998*
0.626
0.977
0.988
1
Phy
−0.637
0.544
0.228
−0.860
0.564
−0.183
−0.137
−0.604
0.307
−0.716
−0.671
−0.550
1
TI
0.604
−0.508
−0.187
0.838
−0.528
0.141
0.096
0.570
−0.347
0.686
0.639
0.514
−0.999*
1
HCN
0.972
−0.939
−0.768
0.994
−0.947
0.737
0.705
0.962
0.327
0.992
0.982
0.941
−0.799
0.773
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.
