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 fermentation 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 microbiological 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 carbohydrates 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.

Evaluating the physical and chemical contents of millets obtained from South Africa and Zimbabwe

“…Adeoti et al (2017) also reported magnesium content for pearl millet that ranged from 340.27 mg/kg to 4769.9 mg/kg. Phosphorus was found in abundance in the types investigated, pearl millet types had the highest share, the result is in the same range of (295.55 mg/100 gm) reported by Mariod et al (2017), for pearl millet types. Phosphorus which is considered the precursor to energy in the body, Devi et al (2011) states that it has the benefit of boosting the energy content of the millet.…”

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

“…All analyses were performed in triplicate. Mariod, A. A., Idris, Y. M. A., Osman, N. M., Mohamed, M. A., Sukrab, A. M. A., Matthaus, B.…”

“…During the fermentation and production of millet hulu-mur there was a significant (P ≤ 0.05) increase in glucose and maltose due to the germination process of the millet seeds before fermentation. In MHAS the free sugars reach a maximum (9.04), the dominant sugar being Mariod, A. A., Idris, Y. M. A., Osman, N. M., Mohamed, M. A., Sukrab, A. M. A., Matthaus, B.…”

“…The total amino acid in millet flour (97.98 g 100 g -1 protein) decreased to 89.64, 79.79 and 83.3 g 100 g -1 protein in MHBS and MHAS, respectively. The fermentation and preparation processes decreased Mariod, A. A., Idris, Y. M. A., Osman, N. M., Mohamed, M. A., Sukrab, A. M. A., Matthaus, B.…”

“…Proximate composition of millet and millet-based products on dry basis , A. A., Idris, Y. M. A.,Osman, N. M., Mohamed, M. A., Sukrab, A. M. A., Matthaus, B. (2017).…”