title: Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation.
abstract: BACKGROUND
  Although kissra and hulu-mur are well known millet-based foods in Sudan, the effect of fer- mentation and methods of preparation on their chemical compositions has not been thoroughly investigated. The aim of this study was to investigate the method of preparation and the composition of kisra, and hulu-mur.
  
  
  METHODS
  The effect of fermentation and method of preparation on the composition, and mi- crobiological load were examined in millet flour during the preparation of Sudanese fermented foods (kisra & hulu-mur).
  
  
  RESULTS
  A significant (P < 0.05) difference in the composition of millet flour and millet-based fermented foods was observed. Protein was significantly increased as a result of fermentation, while oil and carbo- hydrates were decreased. Most minerals increased significantly after the addition of spices to the hulu-mur batter. The total amino acid in millet flour (97.98 g 100 g-1 protein) was influenced by fermentation and preparation method, as it decreased to 86.09 and 88.7 g 100 g-1 protein, in millet batter and kisra, respectively.
  
  
  CONCLUSIONS
  Kisra, and hulu-mur were found to have apparent dietary qualities, in spite of some compounds being lost during their production.
authors.affiliation: Department of Biology, College of Science and Arts, University of Jeddah, Kingdom of Saudi Arabia.|Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, Sudan.
authors.forename: Abdalbasit A
authors.initials: AA
authors.lastname: Mariod
authors.affiliation: Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, Sudan.
authors.forename: Yousif M A
authors.initials: YM
authors.lastname: Idris
authors.affiliation: Sudanese Standards and Metrology Organization, Khartoum, Sudan.
authors.forename: Nuha M
authors.initials: NM
authors.lastname: Osman
authors.affiliation: Sudanese Standards and Metrology Organization, Khartoum, Sudan.
authors.forename: Maha A
authors.initials: MA
authors.lastname: Mohamed
authors.affiliation: Sudanese Standards and Metrology Organization, Khartoum, Sudan.
authors.forename: Awad M A
authors.initials: AM
authors.lastname: Sukrab
authors.affiliation: Max Rubner-Institute, Working Group for Lipid Research, Detmold, Germany.
authors.forename: Bertrand
authors.initials: B
authors.lastname: Matthaus
mesh_terms: D000596:Amino Acids / Q000032:analysis; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005285:Fermentation; D005511:Food Handling; D000066928:Millets / Q000737:chemistry*; D009753:Nutritive Value; D013397:Sudan; D014131:Trace Elements / Q000032:analysis; D014815:Vitamins / Q000032:analysis
chemical_list: D000596:Amino Acids; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D014131:Trace Elements; D014815:Vitamins
keywords: amino acid; fermentation; hulu-mur; kisra; millet; proximate composition