Background and Objectives: Injera (a fermented pancake-like product) is a traditional food in Ethiopia but is traditionally made from tef (Eragrostis tef). But sorghum also a traditional Ethiopian crop can be used although considered having a lower quality. A 139 sorghum (Sorghum bicolor) cultivars and their corresponding injera were tested for a range of chemical tests, namely total starch, amylose, and tannin contents, plus a newly developed image analysis program to provide objective measures of the injera. Findings: The results showed several sorghums were superior to tef in making injera, based on the chemical, image, and/or sensory analysis. Tannin content was highly positively correlated with color and negatively with taste, while high starch content was more related to softness and rollability. The imaging analysis also provided a rapid and more objective assessment of injera. Two sensory traits, color and eye evenness, were strongly positively correlated to the image data, through L*, a* and b*, and average pixel count per "eye," respectively. Conclusions: Quality testing involving human sensory panels within a breeding program is time consuming, costly and can be impractical for the selection of superior lines from large numbers of selection candidates to the next stage. Objective tests such as imaging analysis can be used at earlier stages in the breeding program which would allow breeding lines with suitable injera quality to be progressed. This would result in new sorghum varieties with fresh injera quality similar too or better than tef. Significance and novelty: A new image analysis program compliments chemical analysis for early screening of sorghums for injera, saving time and costs.

中文翻译：

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使用新的成像技术评估埃塞俄比亚高粱品质的变化

背景和目的： Injera（一种发酵的煎饼状产品）是埃塞俄比亚的传统食品，但传统上由 tef (Eragrostis tef) 制成。但高粱也是一种传统的埃塞俄比亚作物，虽然被认为质量较低，但也可以使用。对 139 个高粱（双色高粱）品种及其相应的 injera 进行了一系列化学测试，即总淀粉、直链淀粉和单宁含量，以及新开发的图像分析程序，以提供对 injera 的客观测量。结果：结果表明，根据化学、图像和/或感官分析，几种高粱在制作英杰拉方面优于 tef。单宁含量与颜色呈高度正相关，与口感呈负相关，而高淀粉含量与柔软度和卷曲性相关。成像分析还提供了对 injera 的快速和更客观的评估。颜色和眼睛均匀度这两个感官特征分别通过 L*、a* 和 b* 以及每只“眼睛”的平均像素数与图像数据呈强正相关。结论：在育种计划中涉及人类感官小组的质量测试既费时又费钱，并且对于从大量候选物到下一阶段的优良品系的选择是不切实际的。可以在育种计划的早期阶段使用成像分析等客观测试，这将使具有合适 injera 质量的育种品系得以推进。这将导致新高粱品种的新鲜 injera 质量与 tef 相似或更好。意义和新颖性：