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

Table 6

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

	CP	Ash	NFE	Lip	Mst	CF	CHO	GE	NPN	TP	Ox	Tan	Phy	TI	HCn
CP	1
Ash	0.254	1
NFE	−0.995	−0.159	1
Lip	−0.111	−0.989	0.014	1
Mst	−0.896	0.202	0.935	−0.343	1
CF	−0.937	0.100	0.966	−0.243	0.995	1
CHO	−0.993	−0.134	1.000*	−0.011	0.943	0.973	1
GE	0.315	−0.838	−0.406	0.908	−0.704	−0.627	−0.428	1
NPN	−0.341	−0.996	0.248	0.972	−0.113	−0.009	0.224	0.785	1
TP	0.999*	0.289	−0.991	−0.147	−0.879	−0.924	−0.987	0.280	−0.375	1
Ox	−0.980	−0.058	0.995	−0.088	0.966	0.988	0.997*	−0.497	0.148	−0.972	1
Tan	−0.998*	0.313	−0.987	−0.172	−0.867	−0.914	−0.983	0.256	−0.398	1.000*	−0.966	1
Phy	−0.857	−0.717	0.802	0.608	0.538	0.622	0.787	0.220	0.777	−0.875	0.738	−0.887	1
TIA	0.831	−0.327	−0.881	0.461	−0.992	−0.973	−0.892	0.790	0.240	0.810	−0.924	0.795	0.424	1
HCn	−0.967	−0.492	0.938	0.361	0.753	0.817	0.929	−0.063	0.569	−0.976	0.897	−0.981	0.960	−0.661	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.