Effect of enset ( Ensete ventricosum ) varieties and fermentation time on nutritional compositions, antinutritional factors, functional properties, and sensory acceptance of Bulla .

Autor: Bekele H; Centre for Food Science and Nutrition Addis Ababa University Addis Ababa Ethiopia., Urga K; Ethiopian Public Health Institute (EPHI) Addis Ababa Ethiopia., Gemede HF; Department of Food Technology and Process Engineering Wollega University Nekemte Ethiopia., Woldegiorgis AZ; Centre for Food Science and Nutrition Addis Ababa University Addis Ababa Ethiopia.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2023 Sep 01; Vol. 11 (11), pp. 7080-7090. Date of Electronic Publication: 2023 Sep 01 (Print Publication: 2023).
DOI: 10.1002/fsn3.3632
Abstrakt: The effect of enset varieties and fermentation time on the nutritional composition, antinutritional content, functional properties, and sensory acceptance of bulla was assessed. Bulla samples were prepared from newly improved enset varieties yanbule , gewada , zereta , and messina and were fermented for 0, 15, and 30 days. The result revealed that bulla prepared from gewada had relatively better values of fat (0.3 g/100 g), fiber (1.04 g/100 g), carbohydrate (97.7 g/100 g), energy (394.2 Kcal), and Fe (2.54 mg/100 g). Yanbule had relatively higher ash content (1.05 g/100 g) and considerably higher Ca (317.9 mg/100 g) than bulla prepared from the other varieties. Mg (56.8 mg/100 g) and Zn (2.3 mg/100 g) were relatively higher in bulla prepared from Messina. A very low level of tannin was detected only for gewada , but high contents of phytate up to 112.5 mg/100 g were obtained. With respect to the functional properties of bulla fermented for 30 days, no significant differences were observed among the varieties except for water absorption capacity. In terms of sensory quality, bulla porridge prepared from yanbule had comparatively higher overall acceptability score (7.6).
Competing Interests: The authors declare that that have no conflict of interest.
(© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)
Databáze: MEDLINE
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