+ Translate
+ Most Popular
Advantages and disadvantages of bordeaux mixture and of lime-sulphur used on apples in the growing season
Observations on the Umaria marine bed
10 years of hearing conservation in the Royal Air Force
Chocolate crumb - dairy ingredient for milk chocolate
Effect of daily gelatin ingestion on human scalp hair
Comparison of rice bran and maize bran as feeds for growing and fattening pigs
The composition of pampas-grass (Cortaderia argentea.)
The Accraian Series:
The mechanism of the Liebermann-Burchard reaction of sterols and triterpenes and their esters
Cerebrovascular Doppler ultrasound studies (cv-Doppler)
Toria: PT-303 - first national variety
Hair growth promoting activity of tridax procumbens
Productivity of Pekin x Khaki Campbell ducks
A stable cytosolic expression of VH antibody fragment directed against PVY NIa protein in transgenic potato plant confers partial protection against the virus
Solar treatment of wheat loose smut
Swimmers itch in the Lake of Garda
Bactofugation and the Bactotherm process
The effects of prefrontal lobotomy on aggressive behavior in dogs
Visual rating scales for screening whorl-stage corn for resistance to fall armyworm
Breakdown of seamounts at the trench axis, viewed from gravity anomaly
Kooken; pennsylvania's toughest cave
Recovery of new dinosaur and other fossils from the Early Cretaceous Arundel Clay facies (Potomac Group) of central Maryland, U.S.A
Zubor horny (Bison bonasus) v prirodnych podmienkach Slovensku
The extended Widal test in the diagnosis of fevers due to Salmonella infection
Hair of the american mastodon indicates an adaptation to a semi aquatic habitat

Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation

Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation

Acta Scientiarum Polonorum. Technologia Alimentaria 16(1): 43-51

ISSN/ISBN: 1644-0730

PMID: 28362472

Although kissra and hulu-mur are well known millet-based foods in Sudan, the effect of fer- mentation and methods of preparation on their chemical compositions has not been thoroughly investigated. The aim of this study was to investigate the method of preparation and the composition of kisra, and hulu-mur. The effect of fermentation and method of preparation on the composition, and mi- crobiological load were examined in millet flour during the preparation of Sudanese fermented foods (kisra & hulu-mur). A significant (P < 0.05) difference in the composition of millet flour and millet-based fermented foods was observed. Protein was significantly increased as a result of fermentation, while oil and carbo- hydrates were decreased. Most minerals increased significantly after the addition of spices to the hulu-mur batter. The total amino acid in millet flour (97.98 g 100 g-1 protein) was influenced by fermentation and preparation method, as it decreased to 86.09 and 88.7 g 100 g-1 protein, in millet batter and kisra, respectively. Kisra, and hulu-mur were found to have apparent dietary qualities, in spite of some compounds being lost during their production.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 060034437

Download citation: RISBibTeXText

Related references

Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method. LWT Food Science and Technology 40(9): 1561-1569, 2007

Legume-based fermented foods: their preparation and nutritional quality. Critical Reviews in Food Science and Nutrition 17(4): 335-370, 1982

Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods. International Journal of Food Sciences and Nutrition 58(5): 350-362, 2007

Changes in chemical composition and total energy as affected by fermentation and/or cooking of pearl millet flour supplemented with Moringa or fenugreek seeds flour. International Food Research Journal 24(4): 1562-1570, 2017

Effect of germination and fermentation on ph, titratable acidity and chemical composition of pearl millet based food blends. Acta Alimentaria 38(1): 107-115, 2009

Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso. International Journal of Food Sciences and Nutrition 59(7-8): 716-729, 2008

Effects of physical composition of raw materials and duration of fermentation using indigenous microorganisms on chemical composition of the fermented products. Journal of Animal Science and Technology 43(5): 631-638, 2001

Preparation and nutritional evaluation of fermentation on foods similar to miso. Nutrition Reports International 26(1): 17-24, 1982

Comparison of backslopping and two-stage fermentation methods for koumiss powder production based on chemical composition and nutritional properties. Journal of the Science of Food and Agriculture 100(4): 1822-1826, 2020

Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods. Applied and Environmental Microbiology 77(24): 8722-8734, 2011

Traditional production and chemical composition of Ndaleyi, a Nigerian fermented pearl millet food. Plant Foods for Human Nutrition 46(2): 109-116, 1994

Physico-chemical and acceptability of rabadi (a fermented soya flour product) as affected by cooking and fermentation time. International Journal of Food Science and Technology 43(5): 939-943, 2008

Study on furundu, a traditional Sudanese fermented roselle (Hibiscus sabdariffa L.) seed: effect on in vitro protein digestibility, chemical composition, and functional properties of the total proteins. Journal of Agricultural and Food Chemistry 52(20): 6143-6150, 2004

Fermented foods of common use in Egypt. II. The chemical composition of bouza and its ingredients. Journal of the Science of Food and Agriculture 24(10): 1157-1161, 1973

Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal. Plant Foods for Human Nutrition 51(4): 365-380, 1997