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.

	WAC	pH	BD	LGT
Fat	−0.036		−0.269	0.381			0.274
Ash	−0.325	−0.054		−0.326			−0.076
MC	0.322	−0.276	−0.030	0.311
PC	−0.278	−0.255	−0.300		0.214	−0.254	−0.161

^∗∗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.