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. 2020 Nov 26;9(12):1749. doi: 10.3390/foods9121749

Figure 1.

Figure 1

Principal component analysis (PCA) biplots (PC1, PC2, and PC3) of novel sorghum lines, normal sorghum types, and teff and their injera quality attributes of freshly prepared injera (0), and injera stored for 2 days (2) and 4 days (4) at 5 °C. NWND, non-waxy-normal protein digestibility; NWHD, non-waxy-high protein digestibility; hWND, heterowaxy-normal protein digestibility; WND1, WND2, and WND3, waxy-normal protein digestibility lines 1, 2, and 3; WHD1 and WHD2, waxy-high protein digestibility lines 1 and 2; wNTS, white non-tannin sorghum; RNTS, red non-tannin sorghum; RTS, red tannin sorghum; ar, aroma; fl, flavor; aft, aftertaste.