International Journal of Life Science and Engineering
Articles Information
International Journal of Life Science and Engineering, Vol.1, No.4, Sep. 2015, Pub. Date: Jun. 30, 2015
Effect of Addition of Different Cereal Flours to Sorghum Flour on Dough Fermentation Pattern and Quality Parameters of Kisra
Pages: 127-131 Views: 3228 Downloads: 1755
[01] Samah Awad Aljak, Food Research Centre, Khartoum North, Sudan.
[02] Asmahan Azhari Ali, Food Research Centre, Khartoum North, Sudan.
[03] Warda S. Abdelgadir, Food Research Centre, Khartoum North, Sudan.
Kisra is fermented sorghum bread which constitutes the staple diet in Sudan. Traditionally the bread is made by utilizing the natural micro flora in sorghum flour. The fermented dough known as Ajean, is prepared Kisra traditionally by mixing sorghum flour with water in a ratio of 1:2 in a round earthenware container called a khumara. A small amount of the previously fermented dough is then added to the mixture to act as a starter.
Lactic Acid Bacteria, Fermentation, Composite Flours, Kisra
[01] AACC,(1983).Approved Methods of the American Association of Cereal Chemists. 8thed. American Association of Cereal Chemists Inc; U.S.A.
[02] Ahmed, H.A. (1994) Standardization of "Kisra" Fermentation. B.Sc Dissertation. University of Khartoum, Sudan.
[03] Akinrele, I.A. (1970). Fermentation studies on Maize during the preparation of a traditional Africa starch-cake Food. J. Sci. Food Agric. 21: 619 – 625.
[04] Al-Khalifa, A.O., Schiffler, B. and Bernhardt, R.(2005).Effect of fermentation on the functional properties of sorghum flour. Food Chem., 92: 1-5.
[05] AOAC, (1975). Official Methods of Analysis, 12th ed. Association of Official Analytical Chemists, Washington, D.C., U.S.A.
[06] Axtell, J. D.; Kirleis A. W.; Hassen M. M.; DeCroz-Mason, N.; Mertz, E. T. and Munk, L. (1982).Digestibility of sorghum proteins. Proc. Natl. Acad. Sci. USA 78:1333-1335.
[07] El-Hidai, M. M.(1978).Biochemical and microbiological investigation on Kisra fermentation., M.Sc. Thesis, University of Khartoum, Sudan.
[08] El-Tinay, A.H.; El-Mahdi, Z.M. and Soubki, A.(1985).Supplementation of fermented sorghum kisra bread with legume protein isolates., Journal of Food and Technology, 20: 679- 687.
[09] Gassem, M.A., (1999). Study of the microorganisms associated with the fermented bread (Khamir) produced from sorghum in Gizan region Saudi Arabia. J. Applied Microbiol, 86: 221-225.
[10] Graham, G. G., Maclean, W. C.; Morales, E.; Hamaker, B. R.; Kirleis, W.; Mertz, E. T. and Axtell, J. D.(1986).Digestibility and utilization of protein and energy from nasha, a traditional Sudanese fermented sorghum weaning food. J. Nutr., 116:978- 984.
[11] Hamad, S.H.; Boecker, G.; Vogel, R.F. and Hammes, W.P.(1992).Microbiological and chemical analysis of fermented sorghum dough for "Kisra" production. Appl. Microbial., 37:728-731.
[12] Hamad, S.H.; Boecker, G.; Vogel, R.F. and Hammes, W.P.(1992).Microbiological and chemical analysis of fermented sorghum dough for kisra production. Applied Microbiol, 37: 728-731.
[13] Hamad, S.H.; Dieng, M.C.; Ehrmann, M.A. and Vogel, R.F. (1997).Characterization of the bacterial flora of Sudanese sorghum flour and sorghum sour dough. J. Applied Microbiol, 83: 764-770.
[14] Harrigan, W.F. (1998). Laboratory Methods in Food Microbiology, 3rdAcademic Press, San Digo, London, Boston, New York, Sydney, Tokyo and Toronto.
[15] Harrigan, W.F. and MacCance, M. E.(1976).Laboratory methods in food and dairy microbiology. Rev. Edn. London, New York, Academic Press. PP: 33-200.
[16] Ibrahim, F.S.; Babiker, E.E.; Yousif, N.E. and El-Tinay, A.H.(2005).Effect of whey protein supplementation and/or fermentation on biochemical and sensory characteristics of sorghum flour. J. Food Technol., 3: 118-125.
[17] Ijabadeniyi, A.O.(2007).Microorganisms associated with Ogi traditionally produced from three varieties of maize. Res. J. Microbiol., 2: 247-253.
[18] Kandler, O., and Weiss, N.(1986). Genus Lactobacillus, p. 1208-1234. In P. H. A. Sneath and J. G. Holt (ed.), Bergey's manual of systematic bacteriology, vol. 2. The Williams &Wilkins Co., Baltimore.
[19] MacLean, W. C.; Lopez de Romana, G.; Placko, R. P. and Graham, G. G.(1981). Protein quality and digestibility of sorghum in preschool children: balance studies and plasma free amino acids. J. Nutr. 111:1928-1936.
[20] Mohammed, N.A.; Ahmed, I.A.M. and Babiker, E.E. (2010). Nutritional evaluation of sorghum flour (Sorghum bicolor L. Moench) during processing of Injera. Int. J. Biolog. Life Sci., 6: 35-39.
[21] Mohammed, S.I.; Steenson, L.R. and Kirleis, A.W. (1991). Isolation and characterization of microorganisms associated with the traditional sorghum fermentation for production of Sudanese kisra. Applied Environ. Microbiol, 57: 2529-2533.
[22] Nout, M.J.R. (1991). Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas Int. J. Food Microbiol., 12: 217-224.
[23] Osman, M.A., (2004).Changes, in sorghum enzyme inhibitors, phytic acid, tannins and in vitro protein digestibility occurring during Khamir (local bread) fermentation. Food Chem., 88: 129-134.
[24] Sanni, A.I.; Sefa-Dedeh, S.; Sakyi-Dawson, E. and Asiedu, M. (2002). Microbiological evaluation of Ghanaian maize dough co-fermented with cowpea. Int. J. Food Sci. Nutr, 53: 367-373.
[25] Wedad, W., H. Abdelhaleem, H. Abdullahi El Tinay, I. Abdelmoneim Mustafa and E. ElfadilBabiker, (2008).Effect of fermentation, malt-pretreatment and cooking on anti-nutritional factors and protein digestibility of sorghum cultivars. Pak. J. Nutr., 7: 335-341.
MA 02210, USA
AIS is an academia-oriented and non-commercial institute aiming at providing users with a way to quickly and easily get the academic and scientific information.
Copyright © 2014 - American Institute of Science except certain content provided by third parties.