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.