• Corpus ID: 128509367

The indigenous fermented foods of the Sudan : a study in African food and nutrition

@inproceedings{Dirar1993TheIF,
  title={The indigenous fermented foods of the Sudan : a study in African food and nutrition},
  author={Hamid A. Dirar},
  year={1993}
}
Introduction to the food culture of Sudan sorghum - the staple of Sudan sorghum porridges and granules alcoholic beverages dairy products fish and meat products flavours and substitutes. 
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Aims:  To identify enterococci from Hussuwa, a Sudanese fermented sorghum product, and determine their technological properties and safety for possible inclusion in a starter culture preparation.
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It is against this background that the biotechnology and fermentation processes of traditional foods, as well as their processing technologies need to be studied and documented to pass them on to future generations’ economic development.
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The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product.
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The high proteolytic activity at 70 °C supported the suitability of the protease enzyme as a coagulant in future commercial production of Nigerian Wara cheese and the properties of the Sodom apple leaves (Calotropis procera) extract in cheesemaking were studied.
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Fermented foods constitute a significant component of African diets and some serve as main course meals, others as beverages while others are highly prized food condiments.
African fermented foods and probiotics.
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