Study on furundu, a traditional Sudanese fermented roselle (Hibiscus sabdariffa L.) seed: effect on in vitro protein digestibility, chemical composition, and functional properties of the total proteins.
Yagoub
Abu El-Gasim A
Ael-G
Faculty of Agriculture, University of Zalingie, P.O. Box 6, Zalingie, Sudan. gaschem2000@yahoo.com
Mohamed
Babiker E
BE
Ahmed
Abdel Halim R
AH
El Tinay
Abdullahi H
AH
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004044:Dietary Proteins / Q000032:analysis / Q000378:metabolism*; D004063:Digestion; D004355:Drug Stability; D005285:Fermentation; D031584:Hibiscus / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D010940:Plant Proteins / Q000032:analysis / Q000737:chemistry* / Q000378:metabolism*; D012639:Seeds / Q000737:chemistry*; D012965:Sodium Chloride / Q000008:administration & dosage; D012995:Solubility; D013397:Sudan; D013997:Time Factors
D004044:Dietary Proteins; D010940:Plant Proteins; D012965:Sodium Chloride