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),.