TY  - JOUR
T1  - Principal Component Analysis of Nutritional Quality of 43 Cassava Varieties
AU - , Nwabueze Joy Chioma AU - , Ereh Trinitas 
JO  - Journal of Modern Mathematics and Statistics
VL  - 3
IS  - 1
SP  - 22
EP  - 24
PY  - 2009
DA  - 2001/08/19
SN  - 1994-5388
DO  - jmmstat.2009.22.24
UR  - https://makhillpublications.co/view-article.php?doi=jmmstat.2009.22.24
KW  - Multivariate method
KW  -principal component
KW  -cassava varieties
KW  -proximate composition
KW  -eigen values
KW  -population parameters
KW  -correlation matrix
AB  - 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 (PC<SUB>1</SUB>) explains about 26.37%, the 2nd Principal Component explained about 21.90 (PC<SUB>2</SUB>) the 3rd Components (PC<SUB>3</SUB>) explained about 15.43% and the 4th Principal Component (PC<SUB>4</SUB>) explained about 14.77%. The 1st, 4 principal components accounted for about 78% of the total variation.
ER  -