By Office of International Affairs National Research Council
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Extra info for Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Deve
A comparison of the procedures followed in the preparation of some sorghum food products in Sudan with procedures for making similar products in other African countries suggests that the art of making these products traveled from Sudan to West Africa and perhaps to East Africa, too. In some cases the product travelled carrying the same Arabic-Sudanese name. This suggests that sorghum food culture is more ancient than in other areas of Africa, and this food evidence may be taken to strengthen previous hypotheses that the origin of sorghum domestication is somewhere in northeast Africa.
13. Whitby, P. 1968. Foods of Ghana. Food Research Institute Report 1:1-31. 14. Moss, M. , S. F. Mpuchane, and O. M. Murphy, 1984. Ting— a fermented maize meal product of southern Africa. Proceedings of the Institute of Food Science and Technology 17:139-148. 15. , and J. Woolfe. 1984. Some traditional processed Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files.
The Sudanese fish products include kejeik (large sun-dried split fish); fessiekh (salted fermented whole tiger fish); mindeshi (pounded small fish paste, fermented, and may be dried later); and terkin or meluha (fermented fish sauce or paste—not dried). Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files.