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

Abstract The effect of enset varieties and fermentation time on the nutritional composition, antinutritional content, functional properties, sensory acceptance bulla was assessed. Bulla samples were prepared from newly improved yanbule , gewada zereta messina fermented for 0, 15, 30 days. result revealed that had relatively better values fat (0.3 g/100 g), fiber (1.04 carbohydrate (97.7 energy (394.2 Kcal), Fe (2.54 mg/100 g). Yanbule higher ash content (1.05 g) considerably Ca (317.9 than other varieties. Mg (56.8 Zn (2.3 in Messina. A very low level tannin detected only but high contents phytate up to 112.5 g obtained. With respect properties days, no significant differences observed among except water absorption capacity. In terms quality, porridge comparatively overall acceptability score (7.6).