Three Sudanese sorghum-based fermented foods (kisra, hulu-mur and abreh): Comparison of proximate, nutritional value, microbiological load and acrylamide content

Mariod, Abdalbasit Adam; Idris, Yousif Mohamed Ahmed; Osman, Nuha M.; Sukrab, Awad M. A.; Farag, Marwa Y.; Matthäus, Bertrand

doi:10.24263/2310-1008-2016-4-2-4

Cited by 9 publications

(8 citation statements)

References 17 publications

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“…Cooking did not reduce the carbohydrate content significantly (p > 0.05), whereas samples fermented and added with curd had significantly reduced carbohydrate (p < 0.05). Mariod et al (2016) stated that microbial fermentation and baking of sorghum decreased the carbohydrate content, a finding which is parallel to that of the present study, where carbohydrate content decreased from 77.23 ± 0.21 (SM) to 66.44 ± 0.81 g/100 g (SMFWC). Nevertheless, an increased amount of IDF, SDF, and TDF was observed among all the fermented samples.…”

Section: Discussionsupporting

confidence: 90%

“…On the other hand, fat content was reduced in the processed millets since these were fermented only in water (SMFW, 0.62 ± 0.02 g/100 g; PMFW, 0.91 ± 0.03 g/100 g; FMFW, 0.64 ± 0.02 g/100 g). Similar results were reported by Sade (2009) in fermented pearl millet, where fat content was reduced after fermentation from 5.7 to 2.4 g/100 g. Mariod et al (2016) also reported a reduction in fat content from 3.10 to 2.06 g/100 g in fermented sorghum. Fermentation also reduces the total carbohydrate content of the traditionally processed samples.…”

Section: Discussionsupporting

confidence: 89%

“…Similar findings were reported by Mallasy et al (2011), where the protein digestibility increased significantly (p < 0.05) from 56.03 to 83.65% in pearl millet supplemented with whey protein and fermented for a period of 14 h. Mariod et al (2016) and Osman (2011) also demonstrated increased protein content in sorghum and pearl millet due to microbial fermentation. The moisture content of raw millet was comparable to the reported values of Afify et al (2012) and Longvah et al (2017).…”

Section: Discussionsupporting

confidence: 84%

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Insights of Nutritional and Anti-nutritional Retention in Traditionally Processed Millets

Sheethal

Baruah

Subhash

et al. 2022

Front. Sustain. Food Syst.

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Millets are nutritionally superior indigenous staple crops packed with high protein, vitamins, and minerals. However, anti-nutrients such as phytic acid, tannins, and polyphenols present in the millets tend to reduce the bio-accessibility of minerals (iron and zinc), due to which the millet diets are greatly compromised. Although most of the cereals, such as wheat flour, brown rice, and barley, contain phytic acid to a level far more than that of the millets, it is important to develop feasible household methods to reduce the level of phytic acid so as to enhance nutrient absorption. The present study was carried out to investigate the effect of traditional processing on nutrient and anti-nutrient retention of three majorly consumed millets, namely, sorghum, finger millet, and pearl millet. These millets were traditionally cooked and then fermented overnight with water and curd. The results show that this type of simple, traditional household-level process significantly reduced the phytic acid content by 62.9% in sorghum, 34.1% in finger millet, and 29.35% in pearl millet. There is a considerable decrease in phytic acid–zinc molar ratio by 71.38, 61.15, and 33.47% and in phytic acid–iron molar ratio by 73.52, 48.07, and 66.39% in sorghum, finger millet, and pearl millet, respectively. Among the macronutrients, the protein and ash contents were significantly increased. A high retention of water-soluble vitamins was observed in the processed millets. Overall, the traditionally cooked millet, fermented overnight and then added with curd, enhanced many essential macro- and micronutrients and concurrently reduced phytic acid, thus forming a sustainably simple household method for improving dietary nutrients.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 89%

Section: Discussionsupporting

confidence: 84%

See 1 more Smart Citation

Insights of Nutritional and Anti-nutritional Retention in Traditionally Processed Millets

Sheethal

Baruah

Subhash

et al. 2022

Front. Sustain. Food Syst.

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“…The crude fat, crude fiber and carbohydrate content of fermented sorghum flour in this study were at 3.28%, 1.80% and 80.43% respectively. The obtained values for crude fat are almost similar to 3.27% found by Mariod et al (2016) however they are lower than 3.58% obtained by Ogodo et al (2017) and higher than 2.28% reported by Afify et al (2012). The crude fiber value of 1.80% is higher than 1.58% reported by , however the value is lower than 2.05% reported by Ojokoh & Eromosele (2015).…”

Section: Nutritional Composition Of Fermented Sorghum Floursupporting

confidence: 72%

Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food

Mbijiwe¹,

Ndung’u²,

Kinyuru³

2021

JFR

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Vitamin A and iron deficiencies are prevalent in preschool children being a public health concern. The study aimed at developing a flour blend formulation made of sorghum, pumpkin pulp and seeds and examining its contribution to the daily nutrient requirement for iron and vitamin A among preschool children. Three flour blends were formulated using a mixture of fermented sorghum flour, pumpkin seed flour and pumpkin pulp flour with the following ratios 80:10:10 (FP1), 70:15:15 (FP2) and 60:20:20 (FP3), respectively whereas control was made of 100% fermented sorghum flour. The flour blends and the control were analyzed for moisture content, protein, crude fiber, crude fat, ash, carbohydrate, beta-carotene and iron content. Further, sensory tests were conducted using a nine-hedonic scale to evaluate consumers acceptability of porridge made of the flour samples. Microbial analysis was conducted to establish the safety of developed flours. The results show that as the proportion of pumpkin pulp and pumpkin seed flours increased the protein content, ash, vitamin A and iron content significantly (P<0.05) increased. The flour blend FP3 recorded the highest amount of protein (22.87%), vitamin A (875.00 µg RAE/100g) and iron (27.51 mg/100g). The FP2 flour blend was the most preferred with sensory score of 7.91 and had ability to meet >70% of daily protein, iron and vitamin A requirements of preschool children thus most suitable for a feeding trial. The findings of this study demonstrate that pumpkin pulp and pumpkin seed can be used to enhance the nutritive value of sorghum and as such meet the protein, iron and vitamin A requirements of preschool children aiding in the eradication of nutritional deficiencies.

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“…Kisra is traditional Sudanese bread made of naturally fermented sorghum flour dough and baked in thin flakes in different sizes and colour depending on the baking plate and the experience of producer preference and also the sorghum type. It is a staple diet for most of the Sudanese population, (Farag & Matthaus, 2016). During Kisra preparation, a well-seen decline in fibre, oil and carbohydrate contents was reported (Hamad et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Impact of incorporation of Monechma ciliatum seed flour on the chemical composition, nutritional value and sensory evaluation of sorghum Kisra

Mariod

Abdalrahman

Shakak

2021

Egypt. J. Food Sci.

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M onechma ciliatum (MC) seeds are a rich plant source of protein, fat, minerals, and other essential nutrients. The current study aims to investigate the impact of using MC seeds as a plant-based food supplement on kisra (Sudanese bread made of sorghum flour). To obtain the most benefits from the MC, seeds were subjected to three treatments, boiling, roasting, and germination. The raw and treated MC seeds were separately ground and added to sorghum flour with ratio of 1:10 each. The common kisra made of pure sorghum flour (K) flour as control and four samples of supplemented kisra were prepared as raw or untreated (UMK), boiled (BMK), roasted (RMK), and germinated (GMK). Chemical composition, mineral, amino acids, fatty acids, tocopherols, and amino acids content were determined and also sensory evaluation. Results showed that using Monechma ciliatum seeds flour as a supplement of sorghum's kisra significantly improved its nutritional value. Protein, Fat, fiber, mineral, unsaturated fatty acids, and amino acids significantly increased while tocopherol content wasn't affected by supplementation. The sorghum's kisra, supplemented with 10% roasted (RMK) Monechma ciliatum seed flour was found to be acceptable between the supplemented samples concerning all sensory attributes.

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Three Sudanese sorghum-based fermented foods (kisra, hulu-mur and abreh): Comparison of proximate, nutritional value, microbiological load and acrylamide content

Abstract: Keywords:Fermentation Sorghum Abreh Hulu-mur Kisra Composition

Cited by 9 publications

References 17 publications

Insights of Nutritional and Anti-nutritional Retention in Traditionally Processed Millets

Insights of Nutritional and Anti-nutritional Retention in Traditionally Processed Millets

Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food

Impact of incorporation of Monechma ciliatum seed flour on the chemical composition, nutritional value and sensory evaluation of sorghum Kisra

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