garlic

Temperature (°C)	Variety		Average temp.

	Dongola	Berbar
Moisture content (%)
25°C	62.37 ± 2.15^c	62.21 ± 2.23^d	62.29^B

40°C	63.92 ± 1.73^a	63.23 ± 2.50^b	63.58^A

Average variety	63.15^A	62.72^B
Protein content (%)
25°C	2.93 ± 1.02^c	3.25 ± 1.28^b	3.09^B

40°C	3.72 ± 1.18^ab	3.88 ± 1.39^a	3.80^A

Average variety	3.32^A	3.57^A
Fat content (%)
25°C	1.29 ±0.59^ab	1.23 ± 0.67^ab	1.26^A

40°C	1.40± 0.72^a	1.41 ± 0.10^a	1.41^A

Average variety	1.35^A	1.32^A
Crude fiber (%)
25°C	4.21 ± 0.61^a	4.10 ± 0.97^ab	4.16^A

40°C	4.18 ± 1.40^a	4.13 ± 1.23^ab	4.16^A

Average variety	4.20^A	4.12^AB

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.