Journal of Food Processing / 2014 / Article / Tab 5

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 5

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

CPAshNFELipMstCFCHOGENPNTPOxTanPhyTIHCN

CP1
Ash0.9501
NFE−0.914−0.9951
Lip−0.563−0.2760.1801
Mst0.9970.972−0.944−0.4951
CF−0.931−0.7700.7030.826−0.8991
CHO−0.990−0.985−0.9630.439−0.998*0.8701
GE−0.985−0.8820.8310.696−0.9680.9800.9511
NPN0.8260.608−0.528−0.9310.779−0.975−0.738−0.9111
TP0.998*0.968−0.938−0.5101.000*−0.906−0.997−0.9720.7891
Ox−0.991−0.9000.8530.667−0.9780.9710.9620.999*−0.893−0.9811
Tan−0.4730.7250.790−0.462−0.5420.1190.5940.3150.105−0.5280.3531
Phy−0.629−0.3540.2600.997−0.5650.8690.5120.753−0.958−0.5790.726−0.3871
TI−0.561−0.7920.848−0.369−0.6250.2200.6730.4110.003−0.6120.4470.995−0.2911
HCN−0.824−0.9600.983−0.004−0.8670.5610.8970.7150.363−0.8580.7430.8890.0780.9311

*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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