Table 3.

Correlation coefficient between weather conditions with mediating factors (starch, protein, fiber, and ash contents, amylose content, starch particle size) and response variables (pasting properties).

	PRE	TEMP	ALT	Starch	Protein	Fiber	Ash	AMY	Particle	PV	Trough	BD	FV	SB	PT	PP
PRE	1
TEMP	−0.13	1
ALT	−0.22	−0.86**	1
Starch	0.67	−0.62	0.27	1
Protein	−0.27	0.57	−0.26	−0.83*	1
Fiber	0.61	−0.05	0.04	0.33	−0.13	1
Ash	−0.27	0.08	0.03	−0.57	0.42	0.1	1
AMY	0.4	0.22	−0.42	0.46	−0.49	0.2	−0.74*	1
Particle	−0.83*	0.34	−0.01	−0.77*	0.4	−0.45	0.25	−0.13	1
PV	0.34	−0.59	0.47	0.78*	−0.51	0.06	−0.68	0.17	−0.65	1
Trough	−0.31	−0.76*	0.72*	0.13	−0.3	−0.22	0.45	−0.65	−0.04	0.15	1
BD	0.4	−0.44	0.32	0.78*	−0.5	0.11	−0.79*	0.34	−0.64	0.98**	−0.05	1
FV	−0.06	−0.64	0.62	0.23	−0.2	0.05	0.42	−0.71*	−0.4	0.35	0.85**	0.18	1
SB	0.64	0.13	−0.18	0.45	−0.05	0.6	−0.43	0.31	−0.72*	0.55	−0.49	0.64	0.01	1
PT	−0.4	0.03	0	−0.61	0.42	−0.36	0.86**	−0.71*	0.4	−0.68	0.51	−0.81*	0.29	−0.73*	1
PP	−0.19	0.96**	−0.87**	−0.63	0.45	−0.08	0.23	0.18	0.37	−0.7	−0.6	−0.58	−0.55	−0.01	0.18	1

PRE, precipitation was collected from April to December, 2015; TEMP, average daily temperature was collected and calculated from April to December, 2015; ALT, altitude; Amylose, amylase content in cassava flour; Particle: D [v, 0.5]; PV, peak viscosity; BD, breakdown; FV, final viscosity; SB, setback; PT, peak time; PP, pasting temperature.

^*Significant difference at p < 0.05.

^**Significant difference at p < 0.01.