| 1 |
Ethiopia (Southern Ethiopia) |
Various |
Food Science & Fermentation / Biochemistry & Nutrition |
Nutritional (Bulla):?Ash content 1.05 g/100g (relatively higher than other varieties); Ca 317.9 mg/100g (considerably higher than bulla prepared from other varieties).?Anti-nutritional:?Low tannin levels.?Functional Properties:?No significant differences among varieties for functional properties except water absorption capacity (30 days fermentation).?Sensory Quality:?Bulla porridge had comparatively higher overall acceptability score (7.6) ? highest among tested varieties.?Fermentation:?Evaluated at 0, 15, and 30 days fermentation periods.?Key Finding:?Yanbule received the highest sensory acceptability score and showed higher ash and calcium content. |
Bekele et al. 2023 |