Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition

Table 2

Shelf life of tella for different preparation methods [A], formulations [B], and storage time [C]; values are least square means with standard errors as error bars and those with different connecting letters are significantly different ().

Variables	Yeast (log10 CFU/mL)	pH	TA (%)
Preparation by formulations
Kitta, 100% G	2.98^ab	4.97^a	0.63^d
Kitta, 50 : 50, G : M	3.01^a	4.56^c	0.74^c
Kitta, 100% M	2.73^c	4.37^d	0.94^a
Enkuro, 100% G	2.95^ab	4.97^a	0.62^d
Enkuro, 50 : 50, G : M	3.05^a	4.67^b	0.72^c
Enkuro, 100% M	2.86^bc	4.37^d	0.91^b
SE	0.0297	0.021	0.006
Preparation by storage (days)
Kitta, 1	5.10^a	4.83^a	0.63
Kitta, 5	3.63^c	4.64^b	0.68
Kitta, 10	ND	4.43^c	0.99
Enkuro, 1	5.12^a	4.83^a	0.63
Enkuro, 5	3.73^b	4.76^a	0.65
Enkuro, 10	ND	4.42^c	0.98
SE	0.03	0.021	0.006
Formulations by storage (days)
100% G, 1	5.23^a	5.31^a	0.54^e
100% G, 5	3.68^d	4.99^b	0.55^e
100% G, 10	ND	4.61^d	0.75^d
50 : 50, G : M, 1	5.23^a	4.65^cd	0.59^e
50 : 50, G : M, 5	3.87^c	4.76^c	0.62^e
50 : 50, G : M, 10	ND	4.44^ef	0.99^b
100% M, 1	4.89^b	4.53^de	0.75^d
100% M, 5	3.50^d	4.35^fg	0.79^c
100% M, 10	ND	4.23^g	1.23^a
SE	0.036	0.026	0.007

Values are least square means with standard error; SE: standard error; G: gesho; M: moringa; TA: titratable acidity; CFU: colony-forming units; values are least square means with standard errors as error bars and those with different connecting letters are significantly different ().