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. 2022 Nov 28;8(12):e11690. doi: 10.1016/j.heliyon.2022.e11690

Table 5.

Pearson correlations of cooking time, water absorption and sensory analysis of boiled yam.

Cooking time S-Hardness S-Chewiness
Cooking time
S-Hardness –0.167
S-Chewiness –0.172 0.186
Water absorption 0.276 0.144 0.432

Significant at p<= 0.05, S-hardness: sensory hardness, S-chewiness: sensory chewiness.