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Notes: Hot dog buns were prepared from wheat flour and wheat flour fortified with 12% defatted soy flour; 12% soy-fortified buns contained 27.5% more protein and 29.2% more minerals than wheat buns. Soy-fortified buns were slightly larger and darker with grain similar to that of wheat buns. Comparative acceptability and taste of the buns, served with hot dogs during lunch at five elementary schools, were evaluated by about 50 students at each school a day. Soy-fortified buns were rated acceptable by 85% of the children. The taste of the soy-fortified buns did not differ significantly (P 〈 0.05) from that of the wheat bun according to the statistical results.

Notes: Six stability statistics: (bi, s2di, 〈inlineGraphic alt="inline image" href="urn:x-wiley:01799541:PBR72:PBR_72_mu1" location="equation/PBR_72_mu1.gif" extraInfo="missing"/〉, 〈inlineGraphic alt="inline image" href="urn:x-wiley:01799541:PBR72:PBR_72_mu2" location="equation/PBR_72_mu2.gif" extraInfo="missing"/〉, 〈inlineGraphic alt="inline image" href="urn:x-wiley:01799541:PBR72:PBR_72_mu3" location="equation/PBR_72_mu3.gif" extraInfo="missing"/〉 and 〈inlineGraphic alt="inline image" href="urn:x-wiley:01799541:PBR72:PBR_72_mu4" location="equation/PBR_72_mu4.gif" extraInfo="missing"/〉) were estimated for maize, wheat and sorghum in different environments by using three statistical models. The significant linear portion of genotype × environment interaction for maize indicates different hybrids responded differently to environments, whereas the non-significant genotype × environment interaction (linear) were found for wheat and sorghum suggest that all genotypes responded similarly as the environments change. However, the highly significant pooled deviations (deviation from regression) for all three crops make yield predictions from the model less reliable. When regression coefficients (bi) were non-significant, s2di, became an important statistic in estimating stability. It appears that the regression coefficient, bi, was best used to estimate genotypic adaptability, whereas s2di, for stability. Maize and sorghum had negative correlations between the mean yield and stability statistics, s2di, 〈inlineGraphic alt="inline image" href="urn:x-wiley:01799541:PBR72:PBR_72_mu2" location="equation/PBR_72_mu2.gif" extraInfo="missing"/〉, 〈inlineGraphic alt="inline image" href="urn:x-wiley:01799541:PBR72:PBR_72_mu3" location="equation/PBR_72_mu3.gif" extraInfo="missing"/〉 and 〈inlineGraphic alt="inline image" href="urn:x-wiley:01799541:PBR72:PBR_72_mu4" location="equation/PBR_72_mu4.gif" extraInfo="missing"/〉, suggesting that high yield and stability are not mutually exclusive in the range of environments used in this study; however, such correlations did not occur in wheat. Thus, maize and sorghum hybrids with high yield potential and high stability could be identified and selected. Correlations between mean yield and bi, or 〈inlineGraphic alt="inline image" href="urn:x-wiley:01799541:PBR72:PBR_72_mu1" location="equation/PBR_72_mu1.gif" extraInfo="missing"/〉, were positive and significant for maize and sorghum but were non-significant for wheat, indicating that such relationships may be species specific. Under a given set of testing environments, the stability ranking associated with each maize hybrid is correlated to and depends on other hybrids included in the analysis.