Nutritional Value of Kejeik: A Dry Fish Product of the Sudan

Hassan, Zahra M. A.; Sulieman, Abdel Moneim E.; Elkhalifa, Elamin A.

doi:10.3923/pjbs.2014.1115.1123

Cited by 6 publications

(5 citation statements)

References 8 publications

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“…Nutrient content analyses have demonstrated the nutritional value of dried and fermented fish products, typically by profiling the micronutrient, protein, fatty acid, fibre, ash, and moisture contents of products available in local markets (Abeywickrama & Attygalle, 2015; Hassan et al, 2014; Koo et al, 2016; Majumdar et al, 2015; e.g. Ormanci & Colakoglu, 2015; Sanath & Nayak, 2015).…”

Section: Qualitative Findingsmentioning

confidence: 99%

Dried fish at the intersection of food science, economy, and culture: A global survey

et al. 2022

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Dried fish-here defined broadly as aquatic animals preserved using simple techniques, such as sun-drying, salting, fermentation, and smoking that permit storage as foods at ambient temperature for extended periods without specialized packaginghave received little direct attention in fisheries research. This lack of visibility belies their historical and contemporary importance. Prior to the introduction of refrigeration, dried fish were the main form in which fisheries catches were traded and consumed. Dried fish products remain a core component of production, trade, diets, and cuisines across the world, particularly in the Global South. The dried fish sector provides employment for millions of people, particularly women, who comprise most of the fish-drying workforce in many locations. However, the sector also confronts and creates significant challenges including food safety concerns and exploitative labour conditions. This paper is the first systematic assessment of the global literature on dried fish, comprised of a sample of >1100 references. In contrast to the general fisheries literature, which is dominated by studies of ecology and governance and focusses mainly on primary production, the dried fish literature is dominated by studies from food science and concentrates on the processing segment of fish value chains.As such, it offers valuable reference point for fisheries research, which is becoming increasingly attentive to food systems. This paper uncovers a wealth of insights buried in this largely unheralded literature, and identifies key thematic intersections, gaps and research questions that remain to be addressed in the study of dried fish.

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Section: Qualitative Findingsmentioning

confidence: 99%

Dried fish at the intersection of food science, economy, and culture: A global survey

et al. 2022

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“…The quantities of amino acids depend on the origin of the organic matter and can make up less than 1 to 50% (Hassan et al, 2014). The total of essential amino acids of Siphonosoma australe australe (southeast Sulawesi) was 13.65, and the non-essential amino acids was 17.51.…”

Section: Nutrition Content Of Sipuncula From Indonesiamentioning

confidence: 99%

Sipuncula (Peanut Worms) in Indonesia Waters: A Review

Cintra,

Fitrian,

Novianty

et al. 2024

Indo. J. Mar. Sci.

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Sipunculans, or peanut worms, are unsegmented worm-like marine organisms with distinctive trunk-like bodies. They play important roles in marine ecosystems, such as bioerosion, bioturbation, and food sources. Sipunculans are also harvested as human food in some regions worldwide. Despite their importance, a comprehensive understanding of the Sipuncula in Indonesia is still limited. This work aimed to compile a study of the distribution, ecology, and potency of Sipuncula species in Indonesian waters. The distribution of Sipuncula species in Indonesian waters was recorded from the northernmost to the easternmost part of Indonesia. So far, nineteen species have been found in Indonesian waters and are dominated by Sipunculus nudus. In Indonesia, Sipuncula exhibits a diverse range of habitats, they can be found in seagrass, mangrove and coral reef ecosystems, in both sandy and muddy sediments. Sipunculans found in Indonesia have ecosystem function as bioturbator, shell-utilizer, and coral-symbiotic species. Sipuncula also has potency as a food and nutraceutical for human health maintenance because it contains highly nutritious such as protein, carbohydrates, ash, lipids, moisture, minerals, amino acids, and fatty acids. In some areas in Indonesia, local communities use Sipuncula as a traditional food source and fishing bait. Given its significance for marine ecosystems and human livelihoods in Indonesia, future management strategies should include regulations on catch size and management practices, data collection, promotion of sustainable fishing practices, and research on Sipuncula biology and ecology. Addressing these knowledge gaps will help to ensure the sustainable use and conservation of Sipuncula in Indonesia.

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“…Kawal has high protein content, is reputed to have a highly appetite-stimulating effect and aphrodisiac properties [16]. Study by references [55] indicates that modification of the karkade seed proteins by traditional fermentation (furundu) significantly increased the in vitro protein digestibilityreached the maximum value (82.7%)and it imparts superiority to emulsification properties. Some wild edible species have a higher nutritional value than domesticated crops.…”

Section: Nutritional Value and Potential Health Benefits Of Indigenous Foodsmentioning

confidence: 99%

Can Indigenous Foods Play Role as ‘the Food of Survival’?

Ibnouf

2020

EJFOOD

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The indigenous foods are ‘the way of life’ of the people in rural Sudan and are considered ‘the food of survival’. Traditional/indigenous foods provide inexpensive, safe, nutritious foods throughout the whole year. These indigenous foods contribute to diversify of the diet of rural people in normal times and alternative foods that crucial to their survival during times of food shortage. Indigenous foods have the nutritional values; are both palatable and enjoyable, in addition to their potential health benefits. Indigenous techniques to process and preserve food materials are rooted in the traditional cultural, are economically practicable and more appropriate for the local contexts. Indigenous foods and traditional processing techniques are based on empiricism and bring to bear a sense of the connections of indigenous people to their surrounding environment. This is important as it enables those people to relate their knowledge to solving problems in their context. It indicates how indigenous people are in ‘harmony’ with their surrounding environments for collective survival. The paper gives a brief description of some indigenous foods from various rural areas of Sudan.

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Nutritional Value of Kejeik: A Dry Fish Product of the Sudan

Cited by 6 publications

References 8 publications

Dried fish at the intersection of food science, economy, and culture: A global survey

Dried fish at the intersection of food science, economy, and culture: A global survey

Sipuncula (Peanut Worms) in Indonesia Waters: A Review

Can Indigenous Foods Play Role as ‘the Food of Survival’?

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