Phytochemical Screening and Multivariate Analysis on Physicochemical and Nutraceutical Value of Kocho from False Banana (Enset)

Table 2

ANOVA results ( values) for the proximate and physicochemical composition of kocho.

Source of factors	Protein	Fat	Fiber	Moisture	Ash	CHO	Energy	pH	TA
Loc	0.378	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001
Var	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	0.088
Strt	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	0.001
FT	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	0.000
	0.412	≤0.001	≤0.001	0.138	≤0.001	≤0.001	≤0.001	≤0.001	0.055
	0.067	≤0.001	0.362	≤0.001	0.840	0.041	≤0.001	≤0.001	0.017
	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	0.015
	0.001	0.369	0.096	≤0.001	0.545	0.151	≤0.001	0.194	0.133
	0.678	0.022	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	0.039
	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001	0.006
	0.752	0.003	0.026	0.001	≤0.001	≤0.001	≤0.001	≤0.001	0.614
	≤0.001	0.002	≤0.001	0.165	≤0.001	≤0.001	≤0.001	≤0.001	0.153
	0.364	≤0.001	≤0.001	0.003	0.013	0.673	≤0.001	≤0.001	0.729
	0.489	0.031	≤0.001	≤0.001	≤0.001	0.088	≤0.001	≤0.001	0.134
	0.453	≤0.001	0.407	0.011	≤0.001	0.516	0.004	≤0.001	0.062
-squared (%)	98.07	98.84	99.32	99.02	99.63	99.21	99.74	99.90	81.46
-squared adj. (%)	97.14	98.28	99.00	98.55	99.45	98.81	99.61	99.86	72.58

Note: Loc: location; Var: varieties of kocho; Strt: starter culture; FT: fermentation time; CHO: carbohydrates; TA: titrable acidity.