Evaluation of 93 Accessions of African Yam Bean (Sphenostylis stenocarpa) Grown in Ethiopia for Physical, Nutritional, Antinutritional, and Cooking Properties

Table 3

Analysis of variance of the physical and chemical composition of 93 AYB accessions by hierarchical cluster.

Cluster	CF (N)	CT (secs)	Cooking; time (mins)	Crude protein (%)	Tannin (mg/g)	Phytate (%)	Oxalate (%)
I	157.00b	1.04a	142.00c	19.90a	3.96b	5.16ab	0.33b
II	164.00b	1.18a	162.00b	20.20a	4.80ab	5.37a	0.59a
III	218.00a	1.32a	174.00a	19.70a	5.29a	4.83b	0.35b
Mean	177.59 ± 50.66	1.18 ± 0.72	159.95 ± 20.31	19.95 ± 1.99	4.71 ± 1.80	5.16 ± 0.93	0.45 ± 0.14
value	<0.01	0.40	<0.01	0.60	<0.05	0.07	< 0.01
CV	24.90	61.20	10.40	10.10	37.00	17.70	12.10

AYB, African yam bean; CF, compression force; CT, compression time; CV, coefficient of variation. Mean values with different letters along the same column are significantly different ().