Table 9.

Contributions and square cosines of variables

	Contributions (%)			Square cosines (%)
	F1	F2	F3	F1	F2	F3
Li	5.186	0.862	2.040	0.887	0.065	0.048
Pro	5.783	0.010	0.445	0.989	0.001	0.011
Ash	2.895	6.703	0.011	0.495	0.505	0.000
Car	5.570	0.634	0.001	0.952	0.048	0.000
Fib	0.000	0.000	0.000	0.000	0.000	0.000
Phe	0.018	13.054	0.591	0.003	0.983	0.014
Cyan	5.820	0.053	0.043	0.995	0.004	0.001
MD	5.535	0.595	0.376	0.946	0.045	0.009
WRC	5.052	1.789	0.064	0.864	0.135	0.002
WAC	1.767	9.243	0.081	0.302	0.696	0.002
SwP	4.851	2.033	0.740	0.829	0.153	0.018
Ca	1.088	10.787	0.078	0.186	0.812	0.002
Mg	2.395	0.003	24.866	0.410	0.000	0.590
K	5.247	0.131	3.919	0.897	0.010	0.093
Na	2958	4.994	4.982	0.506	0.376	0.118
Cu	5.696	0.331	0.051	0.974	0.025	0.001
Fe	4.999	0.523	4.460	0.855	0.039	0.106
P	0.549	11.394	2.030	0.094	0.858	0.088
pH	4.007	3.053	3.585	0.685	0.230	0.085
TA	5.279	1.108	0.590	0.903	0.083	0.014
Starch	0.611	10.726	3.708	0.104	0.808	0.088
AM	4.586	1.740	3.574	0.784	0.131	0.085
AMYP	4.586	1.740	3.574	0.784	0.131	0.085
RS	2.310	8.036	0.001	0.395	0.605	0.000
Phy	4.734	2.508	0.074	0.809	0.189	0.002
SI	2.310	7.344	0.927	0.425	0.553	0.022
GYCF	5.276	0.2499	3.336	0.902	0.019	0.079
WSPF	0.714	0.358	35.853	0.122	0.027	0.851

AM: amylose; AMYP: amylopectin; Car: carbohydrates; Cyan: cyanide; Fib: fibers; GYCF: germinated yellow corn flour; Li: lipids; MD: mass density; Phe: phenols; Phy: phytates; Pro: proteins; RS: reducing sugar; SI: solublility index; SwP: swelling power; TA: titratable acidity; wac: water absorption capacity; wrc: water retention capacity; WSPF: white sweet potato flour.

The bold values in the table mean that these variables contribute significantly to the formation of these axes