MC (% wb)
Crude Fiber (% db)
Ash (% db)
Crude fat (% db)
Crude Protein (% db)
CHO (% db)
Variety
Astare V1
60.20
4.42
2.33
1.04
3.17
32.75
Kinnare V2
57.15
3.37
2.18
1.27
3.43
35.53
Processing Methods
Traditional PM1
60.50
3.96
2.24
1.20
3.47
34.00
Improved PM2
63.3
3.75
2.29
1.11
3.26
31.24
Fermentation Time
10
th
days FT1
46.78
2.67
3.41
1.60
4.42
44.08
20
th
days FT2
46.66
2.29
3.39
1.52
4.78
39.63
30
th
days FT3
44.55
1.89
3.52
1.50
5.09
33.80
Mean
46.03
2.28
3.44
1.54
4.76
39.17
CV
0.89
1.47
0.36
5.21
1.24
0.52
Table 1
: The main effect of Enset variety, processing methods and fermentation time on moisture content, crude fiber, ash content, crude fat, crude protein, and carbohydrate content of
kocho
samples prepared for the study.
