Principal Component Analysis of Nutritional Quality of 43 Cassava Varieties

Data on nutritional quality of fufu flour produced from 43 cassava varieties were analyzed using multivariate methods. The cassava varieties were selected from the newly developed Cassava Mosaic Disease resistant varieties in Onne, Nigeria. Analysis showed that the 1st Principal Component (PC1) explains about 26.37%, the 2nd Principal Component explained about 21.90 (PC2) the 3rd Components (PC3) explained about 15.43% and the 4th Principal Component (PC4) explained about 14.77%. The 1st, 4 principal components accounted for about 78% of the total variation.