Table 4.

Multidimensional alignment (MDA) for bread fortification with legume flours, produced combining 4 legume flours (CH—chickpea, FB—faba bean, LC—lentil, and PS—pea) with 4 maize flours (IW—hybrid white, IY—hybrid yellow, RW—regional white, and RY—regional yellow). Significant correlations between samples and attributes are depicted with the bold bars.

Legume	Type of Maize
	IW	IY	RW	RY
CH
FB
LC
PS