TABLE 4.

Correlation coefficient matrix of not baking bean nutritional quality of C. arabica.

Nutritional quality index	Total sugar	Protein	Fat	Caffeine	Chlorogenic acid	Crude fiber	Water extracts
Total sugar	1
Protein	0.277	1
Fat	0.514	0.751**	1
Caffeine	−0.321	0.032	−0.441	1
Chlorogenic acid	0.650*	0.785**	0.834**	−0.102	1
Crude fiber	−0.587*	−0.771**	−0.843**	0.235	−0.881**	1
Water extracts	0.593*	0.881**	0.859**	0.199	0.878**	−0.887**	1

** and * represents p < 0.01 and p < 0.05, respectively.