Evaluation of 93 Accessions of African Yam Bean (<i>Sphenostylis stenocarpa</i>) Grown in Ethiopia for Physical, Nutritional, Antinutritional, and Cooking Properties

<div>Principal component (PC) biplot showing the contribution of each trait to the variation observed in the studied African yam bean accessions. Force_N; compression force, CT_mins; cooking time, clus; cluster. The biplot was created using R software version 4.1.1.</div>

Journal of Food Quality

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Figure 4

Figure 4: Evaluation of 93 Accessions of African Yam Bean (<i>Sphenostylis stenocarpa</i>) Grown in Ethiopia for Physical, Nutritional, Antinutritional, and Cooking Properties 

Figure 4 | Evaluation of 93 Accessions of African Yam Bean (Sphenostylis stenocarpa) Grown in Ethiopia for Physical, Nutritional, Antinutritional, and Cooking Properties 