Table 1 Analysis of variance showing mean squares and significant tests for seed physicochemical properties of 156 Bambara groundnut accessions.

From: Physicochemical profiling of Bambara groundnut (Vigna subterranea L.) reveals variation in cooking quality relevant to breeding programs

S.O.V

d.f

SS

SV

ρ

HC

HI

SC

SI

Genotype

155

0.031**

0.021**

0.085**

0.021**

0.113**

0.023**

0.208**

Residual

312

4.474 × 10− 4

3.321 × 10− 4

4.773 × 10− 4

4.000 × 10− 6

1.974 × 10− 4

4.000 × 10− 6

1.315 × 10− 6

Total

467

–

–

–

–

–

–

–

S.O.V

d.f

CT

EC

pH

L*

a*

b*

Texture

Genotype

155

1035.710**

3.801**

1.552 × 100**

526.215**

118.162**

4.019 × 102**

92.925**

Residual

312

13.950**

0.622

9.000 × 10− 4

1.736

1.269

1.000 × 10− 6

1.440

Total

467

–

–

–

–

–

–

–

  1. S.O.V source of variation; d.f degrees of freedom; SS seed size; SV seed volume; ρ density; HC hydration capacity; SC swelling capacity; SI swelling index; CT cooking time; EC electrical conductivity; pH potential of hydrogen; L* lightness from black to white on a scale of zero to 100; a* and b* chromaticity with no specific numeric limits.
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