Table 5 Correlation coefficients among proximate composition, chromaticity, water binding capacity (WBC), water solubility index (WSI), swelling power (SP), total polyphenol (TPC), flavonoid contents (TFC), and radical scavenging activity of black soybean (G. max L. cv. Cheongja #3) flours with roasting temperatures and times

Factor	Ash	Protein	Fat	Carbohydrate	L-value	a-value	b-value	WBC	WSI	SP	TPC	TFC	DPPH	ABTS
Moisture	-0.709***	-0.956***	-0.743***	0.301NS	0.730***	-0.376*	0.004NS	-0.362*	-0.109NS	-0.326NS	-0.389*	-0.375*	-0.341*	-0.378*
Ash	1.000	0.671***	0.496**	-0.213NS	-0.783***	0.447*	0.182NS	0.336NS	-0.138NS	0.027NS	0.515**	0.493**	0.434*	0.432*
Protein	-	1.000	0.821***	-0.518**	-0.676***	0.315NS	-0.106NS	0.446*	0.132NS	0.356*	0.345*	0.332NS	0.322NS	0.340*
Fat	-	-	1.000	-0.820***	-0.503**	0.285NS	-0.157NS	0.418*	0.078NS	0.306NS	0.208NS	0.114NS	0.179NS	0.198NS
Carbohydrate	-	-	-	1.000	0.171NS	-0.072NS	0.282NS	-0.401*	-0.052NS	-0.208NS	-0.019NS	0.068NS	-0.041NS	-0.015NS
L-value	-	-	-	-	1.000	-0.794***	-0.533**	-0.576***	0.467**	0.284NS	-0.840***	-0.800***	-0.745***	-0.746***
a-value	-	-	-	-	-	1.000	0.821***	0.589***	-0.714***	-0.569***	0.830***	0.729***	0.661***	0.702***
b-value	-	-	-	-	-	-	1.000	0.505**	-0.869***	-0.839***	0.744***	0.656***	0.556***	0.691***
WBC	-	-	-	-	-	-	-	1.000	-0.649***	-0.508**	0.632***	0.636***	0.560***	0.715***
WSI	-	-	-	-	-	-	-	-	1.000	0.960***	-0.674***	-0.666***	-0.497**	-0.613***
SP	-	-	-	-	-	-	-	-	-	1.000	-0.580***	-0.585***	-0.443*	-0.542**
TPC	-	-	-	-	-	-	-	-	-	-	1.000	0.893***	0.865***	0.873***
TFC	-	-	-	-	-	-	-	-	-	-	-	1.000	0.823***	0.814***
DPPH	-	-	-	-	-	-	-	-	-	-	-	-	1.000	0.875***

Not significant. Significant at * p<0.05, ** p<0.01, *** p<0.001.