Evaluation of 93 Accessions of African Yam Bean (Sphenostylis stenocarpa) Grown in Ethiopia for Physical, Nutritional, Antinutritional, and Cooking Properties
Table 1
Descriptive statistics of 93 AYB accessions for compression force, compression time, cooking time, crude protein, tannin, phytate, and oxalate.
Descriptive statistics
Compression force (N)
Compression time (secs)
Cooking time (mins)
Crude protein (%)
Tannin (mg/g)
Phytate (%)
Oxalate (%)
NOB
93
93
93
93
93
93
93
Minimum value
50.05 ± 50.66
0.35 ± 0.02
127.50 ± 2.12
15.41 ± 0.11
0.61 ± 0.02
0.28 ± 0.01
0.21 ± 0.01
Maximum value
278.05 ± 13.42
5.57 ± 6.12
199.50 ± 10.61
24.51 ± 0.22
9.62 ± 0.03
7.01 ± 0.10
0.70 ± 0.07
Range
228.01
5.23
72.00
9.10
9.02
6.73
0.50
Median value
176.66
1.03
150.00
19.87
4.40
5.34
0.41
Mean value
177.59
1.18
159.95
19.95
4.71
5.16
0.45
SE
5.25
0.07
2.11
0.21
0.19
0.01
0.01
SD
50.66
0.72
20.31
1.99
1.80
0.93
0.14
CV
0.29
0.61
0.13
0.10
0.38
0.18
0.30
AYB, African yam bean; NOB, number of observations; SE, standard error of the mean; SD, standard deviation; CV, coefficient of variation. All values are means ± SD of duplicate determination.
