Table 7. Correlation loading of succinylated Anchomanes difformis starch quality determinants

Parameter	F1	F2	F3	F4
Moisture	0.792	−0.103	0.587	−0.133
Fat	0.977	0.156	−0.086	−0.116
Protein	0.977	0.162	−0.087	−0.106
Ash	0.978	0.206	0.030	−0.026
Fibre	0.979	0.164	−0.094	−0.077
Carbohydrate	−0.954	−0.053	−0.276	0.104
Water absorption	−0.806	0.336	0.396	0.284
Oil absorption	−0.736	0.396	0.549	0.020
Swelling capacity	−0.837	−0.341	0.404	0.143
Bulk density	0.869	0.388	0.282	0.124
Solubilty	0.685	−0.168	−0.019	0.709
Gelatilization	0.847	−0.447	−0.020	−0.287
Peak	−0.899	−0.377	0.189	−0.119
Trough	0.769	−0.230	0.587	−0.105
Breakdown	−0.936	−0.323	0.103	−0.098
Final	0.970	−0.148	0.184	0.052
Setback	0.986	−0.119	0.065	0.094
Time	0.959	−0.023	0.040	0.278
Pasting	0.988	0.124	−0.049	0.074
Amylose	0.644	−0.669	−0.369	−0.017
Amlopectin	−0.644	0.669	0.369	0.017
Saponin	−0.159	0.895	−0.416	0.016
Oxalate	−0.184	0.910	−0.371	−0.011
Tanin	−0.944	−0.280	−0.127	−0.119
Phytate	0.541	0.737	0.285	−0.287