Table 3 Summary of factor loadings, eigenvalues, and percent variation for cooking quality parameters assessed for 156 Bambara groundnut genotypes.

From: Physicochemical profiling of Bambara groundnut (Vigna subterranea L.) reveals variation in cooking quality relevant to breeding programs

Traits

PC1

PC2

PC3

SS

-0.150

-0.118

0.669

SV

-0.181

-0.068

0.597

ρ

0.054

-0.100

0.190

HC

0.302

0.077

0.268

HI

0.323

0.096

0.083

SC

0.339

0.028

0.246

SI

0.349

0.050

0.098

CT

-0.334

0.259

0.030

EC

-0.331

0.253

0.028

pH

0.314

-0.269

-0.042

L*

0.192

0.488

0.032

a*

0.095

0.449

0.067

b*

0.176

0.508

0.034

Texture

-0.336

0.229

0.039

Eigenvalue

6.186

2.581

1.702

Variance (%)

44.187

18.437

12.158

Cumulative (%)

44.187

62.624

74.782

  1. SS seed size; SV seed volume; ρ density; HC hydration capacity; SC swelling capacity; SI swelling index; CT cooking time; EC electrical conductivity; pH potential of hydrogen; L* lightness from black to white on a scale of zero to 100.
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