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Production and Quality Assessment of Kissra, a Sudanese Fermented Sorghum Product

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African Fermented Food Products- New Trends

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Abstract

Sorghum is a rich source of various phytochemicals including tannins, phenolic acids, anthocyanins, phytosterols and policosanols. These phytochemicals have potential to significantly impact on human health. Kissra is a naturally lactic acid bacteria- and yeast-fermented sorghum thin pancake-like flatbread, produced in Sudan from sorghum flour dough. Kissra has considerable potential as the basis for development of a gluten-free sandwich wrap. The Sudanese kissra is one of the types of popular bread that is loved by most of the people. Kissra bread has appreciable amounts of nutrients, vitamins, and minerals. Fermentation of sorghum flour improves the nutritional, therapeutic and digestibility of the resultant kissra product.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan

    Abdel Moneim Elhadi Sulieman

  2. Food Safety Laboratory, National Ministry of Health, Wad-Medani, Sudan

    Eitimad Ali

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  1. Abdel Moneim Elhadi Sulieman
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  1. Department of Biology, University of Hail, Hail, Saudi Arabia

    Abdel Moneim Elhadi Sulieman

  2. Indigenous Knowledge and Heritage Centre, Ghibaish College of Science & Technology, Ghibaish, Sudan

    Abdalbasit Adam Mariod

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Sulieman, A.M.E., Ali, E. (2022). Production and Quality Assessment of Kissra, a Sudanese Fermented Sorghum Product. In: Elhadi Sulieman, A.M., Adam Mariod, A. (eds) African Fermented Food Products- New Trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_26

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