Table 2.

Effects of gliricidia levels, opening times and the interaction between the factors on fermentation characteristics.

	p- value*
	pH	BC	N-NH3	WSC
Levels (L)	<0.001	<0.001	<0.001	<0.001
Opening (O)	<0.001	<0.001	<0.001	<0.001
L × O	<0.001	<0.001	<0.001	<0.001

BC = Buffer capacity; N-NH3 = Ammoniacal nitrogen; WSC = Water-soluble carbohydrates.

*Significant at <0.05.