Abstract:Safety of three different Sudanese rice types denoted locally (Crown, Narica and Pabenjeda) beverages, fermented with Bifidobacterium longum BB.536 after supplementation with whey and hashab gum Arabic was assessed using albino rats. 10g of rice flour (w/v) was cooked at 60 ºC using a hot plate for 7 min; after cooling 1g of fetarita sorghum malt was added followed by addition of 10 ml whey and 1g hashab gum. The mix was sterilized at 121 ºC for 15 min., cooled to 37 ºC. 3 % active B. longum BB.536 starter cul… Show more
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