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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.
