Research Article
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 |
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