Injera sensory evaluation
The sensory evaluation acceptability trials of Injera made from 14
flours samples of the 11 lines grown in the ARO field experiment with
additional three commercial samples bought in local markets are
presented in Table 9 and Table 10 and Figure 4.
The sensory evaluation scored values for all sensory attributes were
sampled 8 hours after baking the Injera by a panel of 14 Ethiopian
judges to assess the degree of consumer acceptance of Injera prepared
from different lines.
44B-163-W and 53-3-B were significantly preferable in terms of Injera
appearance, color and odor, which significantly differed from some of
the lines, but not from the commercial ones. In terms of Injera
appearance, color and odor, 53-2-1-W was significantly the least
preferable. 53-2-1-W also presented the highest (unpleasant) odor
intensity compared to 44A-163-B, which had the lowest odor intensity.
Both 44B-163-W and 53-3-B exhibited a relativity low odor intensity
(which is apparently preferable). The texture of all market samples as
well as that of the white cultivar was generally ranked higher than the
rest of the lines. The acidity level of 53-2-2-W was the highest among
the collection while the market samples were generally less acidic in
taste The highest ranked in terms of flavor were 53-3-B, 44A-163-B
(around 3.2), and the lowest were 53-2-B and 53-2-1-W (around 1.6),.