Temperature (°C) Variety Average temp.
Dongola Berbar
Ash content (%)
25°C 4.07 ± 1.03a 4.05 ± 1.10a 4.06A
40°C 3.85 ± 1.21ab 3.79 ± 0.79ab 3.82B
Average variety 3.96A 3.92A  
Carbohydrates (%)
25°C 25.13 ± 2.66a 25.16 ± 3.21a 25.15A
40°C 22.93 ± 2.88bc 23.57 ± 3.19b 23.25AB
Average variety 24.03AB 24.37A  
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 2: Effect of garlic variety and temperature on ash and carbohydrate contents of garlic paste.