Furundu, a meat substitute, is traditionally prepared by cooking the karkade (Hibiscus sabdariffa L.) seed and then fermenting it for 9 days. Physicochemical and functional properties of raw and cooked seed and of furundu ferments were analyzed. Furundu preparation resulted in significant changes in karkade seed major nutrients. Total polyphenols and phytic acid were also reduced. The increase in total acidity and fat acidity coupled with a decrease in pH indicates microbial hydrolysis of the major nutrients; proteins, carbohydrates, and fats. In vitro digestibility of the seed proteins reached the maximum value (82.7%) at the sixth day of fermentation, but thereafter it significantly decreased. The effect of furundu preparation on N solubility profiles and functional properties, such as emulsification and foaming properties and other related parameters, is investigated in water and in 1 M NaCl extracts from defatted flour samples. The results show that cooking followed by fermentation affects proteins solubility in water and 1 M NaCl. The foaming capacity (FC) from the flour of raw seed decreased as a result of cooking. Fermentation for 9 days significantly increased the FC of the cooked seed, restoring the inherent value. Foam from fermented samples collapsed more rapidly during a period of 120 min as compared to the foam from raw and cooked karkade seeds; stability in 1 M NaCl was lower as compared to those in water. In water, the emulsion stability (ES) from the fermented samples was significantly higher than that of the raw seed flour. Addition of 1 M NaCl significantly decreased the ES of the fermented samples.
An attempt was made to extend the shelf life (storage stability) of sorghum grains by using gamma radiation source (Co 60 ) as a mean of preservation by applying 10 and 30 KGy dose to the grains. Irradiated sorghum grains and control sample were stored at room temp. (30 + 5°C) and relative humidity of 30 + 5 %, and examined during storage the changes in physical properties insect and broken kernels .account and organoleptic properties of Sudanese traditional food (Aceda) The number of insect in the 10KGy irradiated grains was only one insect per Kg compared to 140 insect per Kg of the control (non irradiated grains) . The culinary properties of sorghum porridge prepared form irradiated and non irradiated grains reflected deterioration in taste, flavor and texture of porridge prepared from the control grain (non irradiated ) and suitability of using10KGy dose for preservation of sorghum grain during storage.
In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3-5 days) of the Feterita grains showed significant (P ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (P ≤ 0.05) with increased the malting time (days), while there was a significant (P ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (P ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).
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