Effect of traditional Sudanese processing of kisra bread and hulu-mur drink on their thiamine, riboflavin and mineral contents

@inproceedings{Mahgoub1999EffectOT,
  title={Effect of traditional Sudanese processing of kisra bread and hulu-mur drink on their thiamine, riboflavin and mineral contents},
  author={Salah E. O. Mahgoub and B. M. Ahmed and Mustafa M. Ahmed and El Nazeer A.A.El Agib},
  year={1999}
}
The effect of fermentation, germination and heating on the levels of thiamine, riboflavin and some mineral elements was studied in Sudanese kisra bread and hulu-mur drink prepared from the two sorghum cultivars dabar and fetarita, consecutively. Fermentation of kisra increased riboflavin but decreased thiamine significantly (p<0.01), whereas fermentation of hulu-mur reduced the levels of both vitamins significantly (p<0.01). Germination of fetarita grains for 6 days caused a significant (p<0.01… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 12 CITATIONS

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

VIEW 5 EXCERPTS
CITES BACKGROUND, METHODS & RESULTS
HIGHLY INFLUENCED