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

Table 5

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

	CP	Ash	NFE	Lip	Mst	CF	CHO	GE	NPN	TP	Ox	Tan	Phy	TI	HCN
CP	1
Ash	0.950	1
NFE	−0.914	−0.995	1
Lip	−0.563	−0.276	0.180	1
Mst	0.997	0.972	−0.944	−0.495	1
CF	−0.931	−0.770	0.703	0.826	−0.899	1
CHO	−0.990	−0.985	−0.963	0.439	−0.998*	0.870	1
GE	−0.985	−0.882	0.831	0.696	−0.968	0.980	0.951	1
NPN	0.826	0.608	−0.528	−0.931	0.779	−0.975	−0.738	−0.911	1
TP	0.998*	0.968	−0.938	−0.510	1.000*	−0.906	−0.997	−0.972	0.789	1
Ox	−0.991	−0.900	0.853	0.667	−0.978	0.971	0.962	0.999*	−0.893	−0.981	1
Tan	−0.473	0.725	0.790	−0.462	−0.542	0.119	0.594	0.315	0.105	−0.528	0.353	1
Phy	−0.629	−0.354	0.260	0.997	−0.565	0.869	0.512	0.753	−0.958	−0.579	0.726	−0.387	1
TI	−0.561	−0.792	0.848	−0.369	−0.625	0.220	0.673	0.411	0.003	−0.612	0.447	0.995	−0.291	1
HCN	−0.824	−0.960	0.983	−0.004	−0.867	0.561	0.897	0.715	0.363	−0.858	0.743	0.889	0.078	0.931	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.