Proximate, Antinutrients and Mineral Composition of Raw and Processed (Boiled and Roasted) Sphenostylis stenocarpa Seeds from Southern Kaduna, Northwest Nigeria

Table 5

Correlations for boiled African Yam Bean (Sphenostylis stenocarpa) sample.

	CP	Ash	NFE	Lip	Mst	CF	CHO	GE	NPN	TP	Ox	Tan	Phy	TI	HCN
CP	1
Ash	−0.725	1
NFE	−0.949	0.470	1
Lip	0.948	−0.469	−1.000**	1
Mst	−0.046	0.721	−0.272	0.273	1
CF	0.916	−0.387	−0.996	0.996	0.359	1
CHO	−0.950	0.474	1.000**	−1.000**	−0.268	−0.995	1
GE	0.642	−0.994	−0.367	0.366	−0.795	0.280	−0.371	1
NPN	−0.734	0.064	0.911	−0.911	−0.645	−0.945	0.909	0.049	1
TP	0.999*	−0.696	−0.961	0.961	−0.005	0.931	−0.962	0.611	−0.761	1
Ox	0.427	−0.932	−0.119	0.118	−0.923	0.027	−0.123	0.967	0.301	0.390	1
Tan	−0.851	0.979	0.642	−0.641	0.563	−0.569	0.645	−0.949	0.268	−0.829	−0.838	1
Phy	−0.535	0.970	0.240	−0.240	0.869	0.151	0.245	−0.991	−0.181	−0.500	−0.992	0.899	1
TI	0.449	−0.941	−0.144	0.143	−0.913	0.052	−0.148	0.973	0.277	0.413	1.000*	−0.851	−0.995	1
HCN	0.821	−0.988	−0.599	0.598	−0.608	0.523	−0.602	0.965	−0.215	0.797	0.866	−0.998*	−0.921	0.879	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.