Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour

Table 6

Pearson correlation matrices of proximate composition of NSP flour samples.

	Fat	Ash	MC	PC
Fat
Ash	−0.408
MC		−0.075
PC	−0.107	−0.170	−0.106

^∗∗Correlation is significant at the 0.01 level (2-tailed) and ^∗Correlation is significant at the 0.05 level (2-tailed). MC = moisture content and PC = protein content.