Sorghum fermented Kisra bread. 1. Nutritive value of Kisra

El Tinay, A.H. and Gadir, A.M.A. and El Hidai, M. (1979) Sorghum fermented Kisra bread. 1. Nutritive value of Kisra. Journal of the Science of Food and Agriculture, 30 (9). pp. 859-863.

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1. Kisra is made by baking at 150 deg to 160 deg C for 1.5 to 2 s thin sheets of dough made from 1 kg sorghum flour and 2 litres of water and fermented for 18 h. During fermentation protein, fibre, tyrosine and methionine increased whereas starch and sugars decreased. Kisra made from 3 varieties of sorghum contained moisture 52 to 53, protein 0.5 to 11.5, nonprotein N 0.80 to 0.99, starch 60 to 61, total sugar 1.9 to 2.1, fibre 3.8 to 3.9 g and thiamin 0.42 to 0.55, riboflavin 0.12 to 0.33 and niacin 3.15 to 3.22 mg/100 g

Item Type: Article
Author Affiliation: Department of Biochemistry, Faculty of Agriculture, Shambat, Sudan
Subjects: Postharvest Management > Food Technology
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 11 Dec 2012 11:01
Last Modified: 11 Dec 2012 11:01
Official URL: http://dx.doi.org10.1002/jsfa.2740300905

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