Evaluation of 93 Accessions of African Yam Bean (Sphenostylis stenocarpa) Grown in Ethiopia for Physical, Nutritional, Antinutritional, and Cooking Properties
Table 4
Crude protein content, seed color of 20 AYB accessions by hierarchical clusters.
Accessions
Crude protein (%)
Cluster
Seed color
TSs-446
24.51 ± 0.22
I
Brown-black
TSs-13
24.49 ± 0.21
II
Black
TSs-448
23.95 ± 0.02
II
Brown
TSs-423
23.89 ± 0.20
II
Brown
TSs-443
23.77 ± 0.01
II
Brown
TSs-119
23.48 ± 0.34
II
Grey
TSs-197
23.43 ± 0.11
III
Brown
TSs-58
22.74 ± 0.24
I
Brown
TSs-155
22.49 ± 0.21
I
Brown
TSs-7
22.44 ± 0.40
II
Brown
TSs-371
22.43 ± 0.05
II
Brown
TSs-334
22.08 ± 0.16
III
Brown
TSs-365
22.06 ± 2.71
II
Brown
TSs-11
22.04 ± 0.06
II
Grey
TSs-82
21.92 ± 0.11
III
Grey
TSs-57
21.82 ± 0.59
II
Grey-black
TSs-201
21.74 ± 0.06
I
Brown
TSs-424
21.73 ± 0.17
III
Brown-black
TSs-48
21.68 ± 0.01
II
Brown
TSs-62B
21.52 ± 0.14
III
Brown
All values are means ± standard deviation of duplicate determination.
