Biochemical Analysis of Cassava (Manihot esculenta Crantz) Accessions in Southwest of Ethiopia

Table 5

Pearson correlation coefficients among biochemical characters.

Characters

DM

OM

AS

FB

FT

CP

ST

CHO

TE

CN

TN

SP

MC

−1

−0.95

−0.17^NS

−0.11^NS

−0.02^NS

−0.42

−0.89

−0.85

−0.85

−0.01^NS

−0.05^NS

−0.24^NS

DM

0.95

0.17^NS

0.11^NS

0.02^NS

0.42

0.89

0.85

0.91

0.01^NS

0.05^NS

0.24^NS

OM

−0.3

0.09^NS

−0.11^NS

0.46

0.91

0.91

0.95

−0.04^NS

−0.07^NS

0.11^NS

AS

0.03^NS

0.29

−0.12^NS

−0.30

−0.34

−0.194^NS

0.11^NS

0.26

0.26

FB

0.29

0.01^NS

0.09^NS

−0.42

−0.25^NS

0.13^NS

0.14^NS

0.11^NS

FT

−0.06^NS

−0.12^NS

−0.49

0.13^NS

0.22^NS

−0.06^NS

0.43

CP

0.46

0.21^NS

0.42

−0.09^NS

−0.04^NS

00.01^NS

ST

0.99

0.89

−0.04^NS

−0.07^NS

0.11^NS

CHO

0.91

−0.13^NS

−0.11^NS

−0.07^NS

TE

−0.02^NS

−0.16^NS

0.21^NS

CN

−0.02^NS

0.01^NS

TN

0.12^NS

and refers to significant at 5 % and 1% levels of probability, NS = not significant, MC = flour moisture content (%), DM = dry matter (%), OM = organic matter (%), AS = ash content (%), FB = crude fiber content (%), FT = crude fat (%), CP = crude protein (%), ST = starch (%), CHO = carbohydrate (%), TE = total energy (kcal/100 g DM), CN = cyanide (mg/100 g), TN = tannin (mg/100 g), and SP = saponin (mg/100 g).