Journal of Food Processing / 2014 / Article / Tab 4

Research Article

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).

CPAshNFELipMstCFCHOGENPNTPOxTanPhyTIHCN

CP1
Ash0.9211
NFE−0.995−0.9571
Lip0.9080.999*−0.9471
Mst0.9860.842−0.9630.8251
CF−0.996−0.8810.981−0.866−0.997*1
CHO−0.997−0.9491.000*−0.939−0.9690.9851
GE−0.529−0.1570.438−0.125−0.6640.6050.4591
NPN0.355−0.038−0.255−0.0690.507−0.439−0.278−0.9811
TP0.9960.952−1.000*0.9410.967−0.984−1.000**−0.4530.2711
Ox−0.826−0.9800.880−0.986−0.7190.7710.869−0.0410.234−0.8721
Tan0.4460.759−0.5370.7790.289−0.361−0.5160.524−0.6790.522−0.8731
Phy−0.925−1.000**0.960−0.999*−0.8480.8860.9530.1680.027−0.9550.978−0.7521
TI0.7420.944−0.8080.9540.618−0.677−0.7930.177−0.3640.798−0.9910.931−0.9411
HCN0.7370.415−0.6620.3860.840−0.7960.680−0.9640.8940.674−0.227−0.217−0.4250.0931

*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.

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