View More View Less
  • 1 Wollo University, Personal P. O. Box-1022, Dessie, Ethiopia
  • 2 University of the Free State, P. O. Box: 339, Bloemfontein 9300, South Africa
  • 3 Swedish University of Agricultural Sciences, P. O. Box-101, SE-230 53 Alnarp, Sweden
Restricted access

Quality of durum wheat is of importance for pasta production. Our aim was to evaluate the quality of released durum wheat at Ethiopia by the use of pheno-quality traits as well as composition and amount and size distribution of proteins; these attributes were also compared with the same ones for Spanish released wheat grown in the same environment. Large variation was obtained among the released durum wheat for all parameters investigated. The evaluation of protein parameters indicated the varieties Klinto, LD-357, Tob-66 and Ude to have suitable protein composition for pasta production, while Tob-66 showed high protein concentration and Tob-66, LD-357 and Yerer showed high gluten strength. The most promising Ethiopian variety for pasta production as to the results from the present study was Tob-66. Also, LD-357 showed promising protein characteristics, although the kernels were white, which is not desired for pasta production. Some of the evaluated varieties might be of interest for production of local leavened bread although the quality is not good enough for pasta production.

Supplementary Materials

    • Supplementary Material