Quality attributes of Kisra prepared from sorghum flour fermented with baobab fruit pulp flour as starter

Author:

Makawi Abubaker B.,Mustafa Abdelmoniem I.,Adiamo Oladipupo Q.,Mohamed Ahmed Isam A.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference37 articles.

1. Abdalla AA, Mohammed MA, Mudawi HA (2010) Production and quality assessment of instant baobab (Adansonia digitata L.). Adv J Food Sci Technol 2(2):125–133

2. Adebowale OJ, Maliki K (2011) Effect of fermentation period on the chemical composition and functional properties of Pigeon pea (Cajanus cajan) seed flour. Int Food Res J 18(4):1329–1333

3. Afify AMR, El-Beltagi HS, Abd El-Salam SM, Omran AA (2012) Effect of soaking, cooking, germination and fermentation processing on proximate analysis and mineral content of three white sorghum varieties (Sorghum bicolor L. Moench). Not Bot Horti Agrobo 40(2):92–98

4. AOAC (2000) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington, DC

5. AwadElkareem AM, Taylor JRN (2011) Protein quality and physical characteristics of Kisra (fermented sorghum pancake-like flatbread) made from tannin and non-tannin sorghum cultivars. Cereal Chem 88(4):344–348

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