International Journal of Food Science

Research Article

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

Table 3

ANOVA multifactorial analysis for proximate composition and physical characteristics (mean values) of traditionally fermented kocho.

(a)


Source of two-factorial interactions:
	TA		TA	CHO		Protein		TA		TA	Protein

L₁S₁	0.38^a	L₁F₄	0.47^a	82.99^a	V₁S₁	4.49^a	V₁F₄	0.41^a	S₁F₄	0.45^a	5.52^a
L₂S₁	0.22^b	L₂F₄	0.31^bc	80.51^b	V₂S₁	4.01^b	V₂F₄	0.37^a	S₂F₄	0.33^b	4.75^b
L₁S₂	0.25^b	L₂F₂	0.21^cd	77.21^c	V₁S₂	3.96^b	V₁F₂	0.33^ab	S₁F₂	0.35^ab	3.82^c
L₂S₂	0.19^b	L₁F₂	0.35^b	80.35^b	V₂S₂	3.72^c	V₂F₂	0.23^bc	S₂F₂	0.21^c	3.59^d
		L₂F₀	0.11^d	73.96^d			V₁F₀	0.09^d	S₁F₀	0.10^c	3.42^d
		L₁F₀	0.12^d	77.68^c			V₂F₀	0.13^cd	S₂F₀	0.12^c	3.19^e

(b)


Source of three-factorial interactions:
	Protein	Fiber	CHO		Fiber	CHO		Fiber		Fiber

L₁V₁F₄	5.56^a	3.74^h	81.44^b	L₂V₁S₁	8.76^a	74.95^f	L₁S₁F₄	2.79ⁱ	V₁S₁F₄	4.57^g
L₁V₂F₄	5.17^b	2.85ⁱ	84.55^a	L₁V₁S₁	6.43^d	77.97^d	L₂S₁F₄	5.53^g	V₂S₁F₄	3.76^h
L₂V₁F₄	5.03^bc	5.79^fg	79.06^c	L₂V₂S₁	7.01^bc	78.38^d	L₁S₂F₄	3.79^h	V₁S₂F₄	4.96^g
L₂V₂F₄	4.77^c	5.50^g	81.97^b	L₁V₂S₁	5.28^f	81.18^b	L₂S₂F₄	5.762^g	V₂S₂F₄	4.59^g
L₂V₁F₂	3.90^d	9.58^b	74.81^e	L₁V₁S₂	6.64^cd	79.75^c	L₂S₁F₂	7.33^e	V₁S₁F₂	7.42^de
L₁V₁F₂	3.88^d	6.12^efg	79.59^c	L₂V₁S₂	9.13^a	75.55^e	L₁S₁F₂	5.88^g	V₁S₂F₂	8.28^c
L₂V₁F₀	3.75^d	11.46^a	71.87^f	L₁V₂S₂	5.97^e	82.47^a	L₂S₂F₂	8.88^c	V₁S₁F₀	10.78^a
L₂V₂F₂	3.65^de	6.63^d	79.62^c	L₂V₂S₂	7.31^b	80.05^c	L₂S₁F₀	10.79^a	V₂S₁F₂	5.78^f
L₁V₂F₂	3.41^ef	6.57^de	81.12^b				L₁S₂F₂	6.81^f	V₂S₂F₂	7.42^e
L₁V₁F₀	3.26^fg	9.74^b	75.56^de				L₁S₁F₀	8.89^c	V₁S₂F₀	10.42^a
L₁V₂F₀	3.12^fg	7.46^c	79.79^c				L₂S₂F₀	10.03^b	V₂S₁F₀	8.89^b
L₂V₂F₀	3.08^g	9.36^b	76.05^d				L₁S₂F₀	8.30^d	V₂S₂F₀	7.92^cd

Note: L₁, L₂: location: L₁: Disa Kera; L₂: Koysha Gorta; V₁, V₂: kocho variety: V₁: Meazia; V₂: Katania; S₁, S₂: starter culture: S₁: with gamma; S₂: without gamma; F₀, F₂, and F₄: fermentation time: F₀: nonfermented kocho (initial); F₂: 2-month fermented kocho; F₄: 4-month fermented kocho. Means within the column with different letters are significantly different ().