Quality of Ethiopian Durum Wheat Lines in Two Diverse Environments

In Ethiopia, durum wheat is largely used for production of local fermented and flat bread. Two diverse environments (Motta and Adet) were used to evaluate 15 durum wheat genotypes for grain yield and quality traits. The mean flour protein content of genotypes ranged from 10.1 % to 12.5 % and 6.7 % to 8.1 % at Motta and Adet respectively. The mean mixograph development time was 4 min at Motta and 2.8 min at Adet and SDS (Sodium dodecyl sulphate) sedimentation ranged between 10.7 and 32.3 ml across locations. Flour protein content was correlated negatively with mixograph development time and positively with vitreous kernels and single‐kernel hardness at both environments. Mixograph development time was selected to predict the gluten strength. Flour protein content, SDS sedimentation and seed weight were included in a stepwise regression. A prediction model was compiled that explained 69 % of the variation for mixograph development time.