Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume16/issue1/5_1_2017.pdf
original articleIssue 16 (1) 2017 pp. 43-51
Abdalbasit A. Mariod1,2, Yousif M. A. Idris2, Nuha M. Osman3, Maha A. Mohamed3, Awad M. A. Sukrab3, Bertrand Matthaus4
1Department of Biology, College of Science and Arts, University of Jeddah, Kingdom of Saudi Arabia
2Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, Sudan
3Sudanese Standards and Metrology Organization, Khartoum, Sudan
4Max Rubner-Institute, Working Group for Lipid Research, Detmold, Germany
2Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, Sudan
3Sudanese Standards and Metrology Organization, Khartoum, Sudan
4Max Rubner-Institute, Working Group for Lipid Research, Detmold, Germany
Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation
Abstract
Background. 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.
Material and methods. 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).
Results. 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.
Conclusion. Kisra, and hulu-mur were found to have apparent dietary qualities, in spite of some compounds being lost during their production.
Keywords: amino acid, fermentation, hulu-mur, kisra, millet, proximate composition
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume16/issue1/5_1_2017.pdf
https://doi.org/10.17306/J.AFS.2017.2017.0454
For citation:
| MLA | Mariod, Abdalbasit A., et al. "Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation." Acta Sci.Pol. Technol. Aliment. 16.1 (2017): 43-51. https://doi.org/10.17306/J.AFS.2017.2017.0454 |
| APA | Mariod A. A., Idris Y. M. A., Osman N. M., Mohamed M. A., Sukrab A. M. A., Matthaus B. (2017). Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation. Acta Sci.Pol. Technol. Aliment. 16 (1), 43-51 https://doi.org/10.17306/J.AFS.2017.2017.0454 |
| ISO 690 | MARIOD, Abdalbasit A., et al. Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation. Acta Sci.Pol. Technol. Aliment., 2017, 16.1: 43-51. https://doi.org/10.17306/J.AFS.2017.2017.0454 |