Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa

Figure 2

Principal component analysis of sensory attributes of traditional and reconstituted foutou on the two first principal dimensions. The notations of foutou from Orishele, Corne 1, and French 2 were followed by OR, C1, and FR2, respectively.