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Table 5 Correlations among chemical constituents, estimated glycaemic index (eGI) and starch hydrolysis index (HI) of flours and biscuits

From: Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits

Parameter

Crude fat

Starch

Amylose

Amylopectin

eGI

HI

Crude protein

−0.378

−0.673**

− 0.594**

0.594**

− 0.715**

− 0.696**

Crude fat

 

−0.403

− 0.496*

0.496*

− 0.365

− 0.371

Starch

  

0.969**

−0.969**

0.966**

0.954**

Amylose

   

−1.000**

0.947**

0.931**

Amylopectin

    

−0.947**

−0.931**

eGI

     

0.995**

  1. **: Significant correlation at p ≤ 0.01; *: Significant correlation at p ≤ 0.05
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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