Effect of Enset (Ensete ventricosum (wele) cheesman) Variety and Fermentation on Nutritional Composition, Anti-nutritional Factors, Physicochemical Characteristics and Functional property of Bulla
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Date
2015-06
Authors
Bekele, Hiwot
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Publisher
Addis Ababa University
Abstract
This study was conducted to evaluate the effects of variety (yanbule, gewada, zereta, and messina) and fermentation time (0, 15, and 30 days) on the nutritional composition, antinutritional content, physicochemical properties, functional properties and sensory acceptance of bulla collected from Wolaita, Ethiopia. Bulla samples were prepared from newly improved enset varieties. The results revealed that bulla prepared from gewada variety had relatively higher values of fat (0.3g/100g), fiber (1.04g/100g), carbohydrate (97.71g/100g), energy (394.24Kcal), and Fe (2.54mg/100g). On the other hand, bulla prepared from zereta and messena varieties were found to be high in protein content (0.36g/100g). Yanbule had relatively higher ash content (1.05g/100g) and considerably higher Ca (317.98mg/100g) than bulla prepared from the rest of the varieties. Magnesium (56.86mg/100g) and Zn (2.3mg/100g) were relatively higher in bulla prepared from messena. A very low level of tannin was detected only for gewada (0.01mg/100g) and contents of phytate up to 112.56mg/100g were obtained. The pH and titratable acidity of the bullas ranged from 5.23-6.05 and 0.22-0.3%, respectively with messena being the highest in both pH (6.05) and titratable acidity (0.3%). With respect to the functional properties of bulla fermented for 30 days, no significant (p>0.05) differences were observed among the varieties except for water absorption capacity. Generally, bulla porridge and kofeme prepared from all varieties were extremely liked for their sensory attributes with a mean score of (7.6) and (8.6), respectively. In this study, fermentation time had resulted in tremendous reduction of the moisture, fibre, pH, phytate, and tannin contents of bulla. Moreover, it also enhanced the protein, fat, ash, carbohydrate, total energy, mineral, and titratable acidity of the raw sample. In conclusion, extending the fermentation time and different Enset variety had resulted in differences in chemical composition, physic-chemical characteristics, and sensory attributes of bulla. Bulla has advanced quantity of carbohydrate and calcium when it is compaired with cereals and other root and tubers.
Key words: Enset variety; fermentation; Anti-nutritional factor; proximate composition; Functional property; Bulla
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Keywords
: Enset variety; fermentation; Anti-nutritional factor; proximate composition; Functional property; Bulla