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- W2182698600 abstract "Three varieties of sorghum grain flours namely; Feterita, Tabat and Wad Akar were obtained from Khartoum North local market. The proximate analysis of these varieties showed that the contents of moistur e ranged between 7.33-8.00%, ash 1.71-1.79%, protein 9.13-12.71%, fat 4.01-4.67%, crude fiber 2.46-3.26% and carbohydrates 70.00-80.00%. Significant drop in pH was recorded during fermentation of sorghum dough. Microbial analysis of the sorghum varieties before fermentation showed that the total bacterial counts and the counts of yeast and molds increased significantly after ferme ntation time ( 24 hours), while, there was a decrease in staphylococcal count s. The microbiological analysis also revealed that E. coli counts exceeded 2.400 cfu/g in the raw sorghum flour but the counts were very low in the f ermented dough. Salmonella was detected in the three sorghum varieties disapp eared in the" @default.
- W2182698600 created "2016-06-24" @default.
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- W2182698600 date "2009-01-01" @default.
- W2182698600 modified "2023-09-24" @default.
- W2182698600 title "EFFECT OF FERMENTATION ON THE NUTRITIONAL AND MICROBIOLOGICAL QUALITY OF DOUGH OF DIFFERENT SORGHUM VARIETIES" @default.
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