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

Table 6

Principal component (PC) analysis of textural and chemical properties of 93 AYB accessions.

Parameter	PC1	PC2	PC3	PC4	PC5
Crude protein	−0.55	—	—	—	0.42
Tannin	—	0.56	—	0.60	—
Phytate	−0.55	—	—	—	—
Oxalate	—	—	0.73	—	—
Cooking time	—	0.59	—	−0.40	0.58
Compression force	0.52	—	—	—	—
Compression time	—	0.40	−0.46	−0.57	−0.55
Eigenvalue	1.39	1.21	1.06	0.97	0.90
Percent variation	19.93	17.33	15.20	13.82	12.90
Cumulative variation	19.93	37.26	52.46	66.28	79.17

AYB, African yam bean. The PC represented value ≥0.40.