El Tinay, A.H. and Gadir, A.M.A. and El Hidai, M. (1979) Sorghum fermented Kisra bread. 1. Nutritive value of Kisra. Journal of the Science of Food and Agriculture, 30 (9). pp. 859-863.
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Abstract
1. Kisra is made by baking at 150 deg to 160 deg C for 1.5 to 2 s thin sheets of dough made from 1 kg sorghum flour and 2 litres of water and fermented for 18 h. During fermentation protein, fibre, tyrosine and methionine increased whereas starch and sugars decreased. Kisra made from 3 varieties of sorghum contained moisture 52 to 53, protein 0.5 to 11.5, nonprotein N 0.80 to 0.99, starch 60 to 61, total sugar 1.9 to 2.1, fibre 3.8 to 3.9 g and thiamin 0.42 to 0.55, riboflavin 0.12 to 0.33 and niacin 3.15 to 3.22 mg/100 g
| Item Type: | Article |
|---|---|
| Author Affiliation: | Department of Biochemistry, Faculty of Agriculture, Shambat, Sudan |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 11 Dec 2012 11:01 |
| Last Modified: | 11 Dec 2012 11:01 |
| Official URL: | http://dx.doi.org10.1002/jsfa.2740300905 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/9031 |
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