Variables
pH
TTA (%)
varieties
Astare V1
4.86
0.55
Kinnare V2
4.78
0.61
Processing methods
Traditional PM1
4.34
0.57
Modified PM2
4.52
0.50
Fermentation time
10
th
days FT1
4.64
0.27
20
th
days FT2
4.28
0.49
30
th
days FT3
3.79
0.87
Table 2
: Effect of Enset variety, processing methods and fermentation time on pH value and Titratable acidity (%) of
kocho
.
