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dc.contributor.author Mahgoub, S.E.O.
dc.contributor.author Ahmed, B.M.
dc.contributor.author Ahmed, M.M.O.
dc.contributor.author El Agib, E.N.A.A.
dc.date.accessioned 2008-09-04T11:32:22Z
dc.date.available 2008-09-04T11:32:22Z
dc.date.issued 1999
dc.identifier.citation Mahgoub, S.E.O. et al (1999) Effect of traditional Sudanese processing of kisra bread and hulu-mur drink on their thiamine, riboflavin and mineral contents, Food Chemistry, Vol. 76, pp. 129-133 en
dc.identifier.issn 0308-8146/99
dc.identifier.uri http://hdl.handle.net/10311/215
dc.description.abstract The effect of fermentation, germination and heating on the levels of thiamine, riboflavin and some mineral elements was studied in Sudanese kisra bread and hulu-mur drink prepared from the two sorghum cultivars dabar and fetarita, consecutively. Fermentation of kisra increased riboflavin but decreased thiamine significantly (p<0.01), whereas fermentation of hulu-mur reduced the levels of both vitamins significantly (p<0.01). Germination of fetarita grains for 6 days caused a significant (p<0.01) increase of riboflavin (700%) and a significant (p<0.01) reduction of thiamine (42%). Riboflavin was not affected by baking of kisra and thiamine level was slightly reduced. Hulu-mur baking caused significant (p<0.01) reduction of both thiamine and riboflavin. Fermentation caused no significant effect (p<0.01) on the mineral contents of kisra or hulu-mur. Addition of spices to hulu-mur dough caused significant increases (p<0.01) of strontium (80%), calcium (60%) and iron (35%). Germination of fetarita grains caused significant increases (p<0.01) of zinc (90%), lead (65%) and molybdenum (58%). Baking of kisra and hulu-mur did not cause any significant loss (p<0.01) in the contents of minerals. en
dc.language.iso en en
dc.publisher Elsevier; www.elsevier.com/locate/foodchem en
dc.subject Hulu-mur en
dc.subject Kisra bread en
dc.subject Sudan en
dc.title Effect of traditional Sudanese processing of kisra bread and hulu-mur drink on their thiamine, riboflavin and mineral contents en
dc.type Article en


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