Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria

Figure 9

Correlation circle of the variables of Kutukutu in the principal component analysis axis (TAN: tannins; PHY: phytates; POL: polyphenols; PROT: proteins, ACID: lactic acid; STRA: starch; SUG: sugar) analyzed during fermentation of Kutukutu by LAB.