Journal of Food Processing / 2014 / Article / Tab 6

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 6

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

CPAshNFELipMstCFCHOGENPNTPOxTanPhyTIHCn

CP1
Ash0.2541
NFE−0.995−0.1591
Lip−0.111−0.9890.0141
Mst−0.8960.2020.935−0.3431
CF−0.9370.1000.966−0.2430.9951
CHO−0.993−0.1341.000*−0.0110.9430.9731
GE0.315−0.838−0.4060.908−0.704−0.627−0.4281
NPN−0.341−0.9960.2480.972−0.113−0.0090.2240.7851
TP0.999*0.289−0.991−0.147−0.879−0.924−0.9870.280−0.3751
Ox−0.980−0.0580.995−0.0880.9660.9880.997*−0.4970.148−0.9721
Tan−0.998*0.313−0.987−0.172−0.867−0.914−0.9830.256−0.3981.000*−0.9661
Phy−0.857−0.7170.8020.6080.5380.6220.7870.2200.777−0.8750.738−0.8871
TIA0.831−0.327−0.8810.461−0.992−0.973−0.8920.7900.2400.810−0.9240.7950.4241
HCn−0.967−0.4920.9380.3610.7530.8170.929−0.0630.569−0.9760.897−0.9810.960−0.6611

*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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