Table 2.
Principal component analysis of yam varieties studied showing parameters contributing to variation in chemical composition and the percentage of total variation
| Chemical components | PC1 (64.03%) | PC2 (31.30%) |
|---|---|---|
| %MC | 0.2384 | − 0.4087 |
| Protein | 0.1165 | 0.4315 |
| Ash | 0.3240 | − 0.2703 |
| Sugar | 0.2026 | − 0.4544 |
| Starch | − 0.3617 | − 0.0275 |
| %NDF | 0.3375 | 0.2217 |
| %ADF | 0.3591 | 0.1613 |
| Cellulose | 0.3039 | 0.2702 |
| Hemicellulose | 0.3445 | 0.2181 |
Parameters with high negative loadings in both Principal components 1 and 2 (PC1 and PCI 2) are in italics