Effect of variety and processing method on functional properties of traditional sweet potato flour ("elubo") and sensory acceptability of cooked paste ("amala").

Food Sci Nutr · 2014 · PMC4256573 · PMID 25493186

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantP < 0.01actually significant

The negative and highly significant correlations ( P < 0.01) between pasting properties and sugars suggest the possibility of competition between starch and sugar for water, considering the fact that sugar content of sweet potato is relatively high.

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