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Principal component analysis biplot comparing the sensory attributes of cowpea flatbread models prepared from whole and dehulled flours of a red and a white cowpea variety. WWC = whole white cowpea, WRC = whole red cowpeas, DWC = dehulled white cowpeas, DRC = dehulled red cowpeas. Please note that cowpea flatbreads were evaluated together with sorghum and composite flatbreads by the trained sensory panel.
