Biochemical Composition Variation among Southern Ethiopian Arabica Coffee (Coffea arabica L.) Genotypes

Table 2

ANOVA for proximate and biochemical components of coffee germplasm accessions.

Quality characters	Blocks (df = 4)	All entries Treatments (df = 103)	Test accessions (df = 99)	Checks (df = 3)	Checks vs. Accessions (df = 1)	Error (df = 12)
CP	0.013	0.601	0.609	0.108 ns	1.232	0.227
EE	0.048	1.323	1.240	2.340	5.124	0.020
CF	0.829	14.050	11.484	28.510	224.629	0.631
CA	0.009	0.583	0.588	0.309	0.826	0.006
MC	0.370	0.357 ns	0.261 ns	0.350 ns	9.900	0.278
TCH	2.248	17.971	16.448	23.079	153.369	1.455
CV	17.228	272.674	244.359	979.160	956.521	16.951
DM	0.370	0.356 ns	0.261 ns	0.349 ns	9.833	0.277

MC = Moisture content, EE = Crude fat, CF = Crude fiber, CA = Crude ash, TCA = Total carbohydrate, CV = Caloric value, DM = Dry matter.  = highly significant (),  = significant (), ns = nonsignificant, and df = degree of freedom.