Abstract
Bulla porridge is a traditional food item often made from bulla paste, which is primarily obtained from fully matured Enset (<i>Ensete ventricosum</i>) plants. It is high in carbohydrates but low in protein. This study aimed to improve the nutritional value and sensory attributes of bulla porridge. 5 kg of bulla paste was collected from Gurage zone, Ezha woreda, Ethiopia. The experiment included seven treatments: T1 (100% water), T2 (85% Acidic Whey & 15% Water), T3 (70% Acidic Whey & 30% Water), T4 (55% Acidic Whey & 45% Water), T5 (40% Acidic Whey & 60% Water), T6 (25% Acidic Whey & 75% Water), and T7 (10% Acidic Whey & 90% Water). The moisture, ash, crude protein, calcium, iron, and zinc content of acidic whey blended bulla porridge ranged from 0.54% to 1.65%, 0.33% to 4.65%, 0.43% to 1.43%, 177.60 to 530.50, 9.37 to 24.51, and 0.69 to 2.34, respectively. The highest sensory attribute scores were 8.33 for appearance, 8.47 for color, 7.87 for taste, 8.07 for odor, 8.07 for texture, and 8.15 for overall acceptability. Bulla porridge with 70% acidic whey and 30% water showed a 16% increase in protein, 35% increase in calcium, and 7% increase in zinc. Bulla porridge made with acidic whey can be significantly improved in terms of protein content and sensory acceptability compared to the control.
Published Version
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