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Sorghum fermented kisra bread. I—nutritive value of kisra
Author(s) -
Tinay A. H. El,
Gadir A. M. Abdel,
Hidai M. El
Publication year - 1979
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740300905
Subject(s) - fermentation , sorghum , food science , starch , methionine , valine , population , chemistry , lysine , amino acid , biology , agronomy , biochemistry , demography , sociology
Kisra is a fermented sorghum bread which constitutes the staple diet of the Sudanese population. Kisra fermentation for three popular sorghum varieties was investigated. The objective was to determine the nutrient content as well as the amino acid pattern during this fermentation. The results indicated that there was a slight increase in protein content as a result of Kisra fermentation and an appreciable drop in starch. Total and non‐reducing sugars decreased markedly at the commencement of the fermentation process; while crude fibre content increased. Threonine and lysine remained practically unchanged during Kisra fermentation. Tyrosine and methionine were enriched as a result of fermentation for all three sorghum varieties. Dabar and Fetirita Kisras were enriched in threonine and valine while in Mayo Kisra these amino acids decreased compared to the grain. Tyrosine content of Dabar Kisra improved but diminished in Fetirita Kisra.