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Abstract：
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).
摘要：
Enset品种和发酵时间对营养成分的影响，抗营养含量，功能属性，并评估了Bulla的感官接受度。Bulla样品是从新改良的Enset品种Yanbule制备的，gewada,泽列塔,和messina发酵0、15和30天。结果表明，由gewada制备的bulla具有相对较好的脂肪值（0.3g/100g），纤维（1.04克/100克），碳水化合物（97.7克/100克），能量（394.2大卡），和Fe(2.54mg/100g)。Yanbule的灰分含量（1.05g/100g）相对较高，Ca含量（317.9mg/100g）明显高于其他品种。由Messina制备的大疱中Mg(56.8mg/100g)和Zn(2.3mg/100g)相对较高。仅在格瓦达检测到非常低的单宁水平，但是获得了高达112.5mg/100g的高含量的植酸。关于发酵30天的大疱的功能特性，除吸水率外，品种间无显著差异。在感官质量方面，用Yanbule制备的Bulla粥具有相对较高的总体可接受性评分（7.6）。
