Effects of Processing (Boiling and Roasting) on the Nutritional and Antinutritional Properties of Bambara Groundnuts (Vigna subterranea [L.] Verdc.) from Southern Kaduna, Nigeria

Table 4

Correlations of nutritional and antinutritional components of raw Bambara groundnut (Vigna subterranea).

	CP	Ash	NFE	Lip	Mst	CF	CHO	GE	NPN	TP	Ox	Tan	Phy	TI	HCN
CP	1
Ash	0.921	1
NFE	−0.995	−0.957	1
Lip	0.908	0.999*	−0.947	1
Mst	0.986	0.842	−0.963	0.825	1
CF	−0.996	−0.881	0.981	−0.866	−0.997*	1
CHO	−0.997	−0.949	1.000*	−0.939	−0.969	0.985	1
GE	−0.529	−0.157	0.438	−0.125	−0.664	0.605	0.459	1
NPN	0.355	−0.038	−0.255	−0.069	0.507	−0.439	−0.278	−0.981	1
TP	0.996	0.952	−1.000*	0.941	0.967	−0.984	−1.000**	−0.453	0.271	1
Ox	−0.826	−0.980	0.880	−0.986	−0.719	0.771	0.869	−0.041	0.234	−0.872	1
Tan	0.446	0.759	−0.537	0.779	0.289	−0.361	−0.516	0.524	−0.679	0.522	−0.873	1
Phy	−0.925	−1.000**	0.960	−0.999*	−0.848	0.886	0.953	0.168	0.027	−0.955	0.978	−0.752	1
TI	0.742	0.944	−0.808	0.954	0.618	−0.677	−0.793	0.177	−0.364	0.798	−0.991	0.931	−0.941	1
HCN	0.737	0.415	−0.662	0.386	0.840	−0.796	0.680	−0.964	0.894	0.674	−0.227	−0.217	−0.425	0.093	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.