Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends
Table 5
Correlation between proximate composition and antioxidant properties of the formulated blend.
Moisture
Protein
Fiber
Fat
Ash
CHO
TPC
Terpenoid
Alkaloid
TAA
Lycopene
Vitamin A
Moisture
1
Protein
0.02
1
Fiber
-0.45
0.23
1
Fat
0.12
-0.08
-0.47
1
Ash
-0.27
-0.25
0.10
-0.20
1
CHO
0.04
-0.93
-0.27
0.03
-0.09
1
TPC
0.29
0.27
-0.02
-0.02
-0.89
0.05
1
Terpenoid
0.03
0.39
0.03
0.51
-0.74
-0.20
0.63
1
Alkaloid
0.324
-0.35
0.24
-0.23
-0.09
0.38
0.11
-0.07
1
TAA
-0.23
-0.39
0.14
-0.40
0.91
0.12
-0.84
-0.92
0.06
1
Lycopene
-0.13
-0.38
-0.07
0.15
-0.57
0.60
0.62
0.44
0.19
-0.53
1
Vitamin A
-0.19
0.31
0.10
0.11
-0.63
0.54
0.64
0.54
0.30
-0.57
0.94
1
: correlation is significant at 0.05 level; : correlation is significant at 0.01 level; CHO: carbohydrate; TPC: total phenolic contents; TAA: total antioxidant activities.