Table 4.
Effects of the waxy and high protein digestibility HD traits on instrumental textural properties of fresh and stored sorghum injera as compared with teff injera.
| Sorghum Line |
Stress (kPa) at Maximum Elastic Extension |
Strain (%) at Maximum Elastic Extension |
||||
|---|---|---|---|---|---|---|
| Storage Days (5 °C) | Storage Days (5 °C) | |||||
| 0 | 2 | 4 | 0 | 2 | 4 | |
| NWND | 159 f ± 14 | 217 fg ± 12 | 351 h ± 20 | 34.2 bc ± 2.2 | 10.1 a ± 0.6 | 5.6 bc ± 0.6 |
| NWHD | 153 def ± 10 | 226 g ± 16 | 386 i ± 20 | 33.5 bc ± 2.1 | 11.6 ab ± 1.1 | 4.7 ab ± 0.5 |
| hWND | 150 def ± 5 | 188 cde ± 8 | 296 efg ± 18 | 35.8 cd ± 2.2 | 11.0 a ± 1.0 | 5.3 ab ± 0.5 |
| WHD1 | 152 def ± 11 | 202 ef ± 16 | 303 fg ± 10 | 39.9 de ± 2.6 | 14.9 cd ± 1.2 | 7.2 d ± 0.8 |
| WND1 | 137 bc ± 9 | 178 bcd ± 10 | 247 cd ± 19 | 42.3 e ± 1.2 | 14.4 c ± 1.0 | 6.8 d ± 0.5 |
| WND2 | 130 bc ± 10 | 157 b ± 13 | 266 de ± 10 | 40.7 e ± 1.7 | 16.8 de ± 1.2 | 6.9 d ± 0.7 |
| WHD2 | 126 ab ± 7 | 161 b ± 6 | 215 bc ± 15 | 39.3 de ± 2.4 | 17.7 e ± 0.7 | 7.8 d ± 0.5 |
| WND3 | 124 ab ± 8 | 166 bc ± 12 | 201 ab ± 9 | 39.9 de ± 3.5 | 17.1 e ± 1.4 | 7.6 d ± 0.8 |
| wNTS | 157 ef ± 10 | 204 efg ± 11 | 294 ef ± 20 | 32.0 abc ± 2.7 | 13.3 bc ± 1.0 | 4.3 a ± 0.5 |
| RNTS | 146 cdef ± 6 | 207 efg ± 8 | 330 gh ± 26 | 30.6 ab ± 2.0 | 11.4 ab ± 1.0 | 5.5 b ± 0.8 |
| RTS | 140 bcde ± 8 | 197 def ± 18 | 278 def ± 23 | 28.4 a ± 1.9 | 14.3 c ± 1.2 | 5.3 ab ± 0.6 |
| Teff | 111 a ± 6 | 120 a ± 8 | 169 a ± 12 | 42.5 e ± 2.7 | 21.5 f ± 1.5 | 10.6 e ± 0.5 |
Values are mean ± standard deviation (n = 6). Values in a column with different letters in superscript are significantly different (p < 0.05). 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.