Temperature (°C) Variety Average temp.
Dongola Berbar
Moisture content (%)
25°C 62.37 ± 2.15c 62.21 ± 2.23d 62.29B
40°C 63.92 ± 1.73a 63.23 ± 2.50b 63.58A
Average variety 63.15A 62.72B  
Protein content (%)
25°C 2.93 ± 1.02c 3.25 ± 1.28b 3.09B
40°C 3.72 ± 1.18ab 3.88 ± 1.39a 3.80A
Average variety 3.32A 3.57A  
Fat content (%)
25°C 1.29 ±0.59ab 1.23 ± 0.67ab 1.26A
40°C 1.40± 0.72a 1.41 ± 0.10a 1.41A
Average variety 1.35A 1.32A  
Crude fiber (%)
25°C 4.21 ± 0.61a 4.10 ± 0.97ab 4.16A
40°C 4.18 ± 1.40a 4.13 ± 1.23ab 4.16A
Average variety 4.20A 4.12AB  
Values are mean ± SD.
*Means in the same columns and rows bearing same superscript small letters are
not significantly different (p ≥ 0.05)
**Means in the same row with the same superscript capital letters are not
significantly different (p ≤ 0.05).
***Means in the same column bearing different superscript capital letters are
significantly different (p ≤ 0.01).
Table 1: Effect of garlic variety and temperature on moisture, protein, fat and fiber contents of garlic paste.