temperature

Temperature (°C)	Variety		Average temp.

	Dongola	Berbar
Ash content (%)
25°C	4.07 ± 1.03^a	4.05 ± 1.10^a	4.06^A

40°C	3.85 ± 1.21^ab	3.79 ± 0.79^ab	3.82^B

Average variety	3.96^A	3.92^A
Carbohydrates (%)
25°C	25.13 ± 2.66^a	25.16 ± 3.21^a	25.15^A

40°C	22.93 ± 2.88^bc	23.57 ± 3.19^b	23.25^AB

Average variety	24.03^AB	24.37^A

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.