Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin

Table 3

Correlation between the starting variables and the factorial axes.

Variables	Dim.1	ctr	cos2	Dim.2	ctr	cos2	Dim.3	ctr	cos2
TMAF	0.851	26.873	0.724	−0.032	0.074	0.001	0.163	3.274	0.027
Lactic acid bacteria	0.698	18.102	0.488	−0.440	13.922	0.193	−0.269	8.911	0.072
Total coliform	0.511	9.688	0.261	0.560	22.619	0.314	−0.586	42.387	0.344
Thermotolerant coliforms	0.855	27.126	0.731	0.130	1.220	0.017	−0.029	0.102	0.001
S. aureus	0.438	7.120	0.192	0.665	31.862	0.442	0.559	38.519	0.312
Yeast	0.547	11.090	0.299	−0.649	30.303	0.421	0.235	6.807	0.055