title: 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.
authors.affiliation: Faculty of Agriculture, University of Zalingie, P.O. Box 6, Zalingie, Sudan. gaschem2000@yahoo.com
authors.forename: Abu El-Gasim A
authors.initials: Ael-G
authors.lastname: Yagoub
authors.forename: Babiker E
authors.initials: BE
authors.lastname: Mohamed
authors.forename: Abdel Halim R
authors.initials: AH
authors.lastname: Ahmed
authors.forename: Abdullahi H
authors.initials: AH
authors.lastname: El Tinay
mesh_terms: 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
chemical_list: D004044:Dietary Proteins; D010940:Plant Proteins; D012965:Sodium Chloride