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Introduction: This article aims to compare the proximate, nutritional value, microbiological load and acrylamide content of Tabat and Feterita flour and theirbased fermented foods (Kisra, hulu-mur and abreh). Materials and methods: Two sorghum varieties (Tabat, and Feterita) were stone milled into fine flour. Kisra, Hulu-mur and Abreh batters were prepared according to the traditional way employed in Sudanese household. The fermented batters, were baked. Sajj or doka an iron plate 60x40 cm was used for baking. The AOAC method was followed to investigate proximate analysis, carbohydrate, mineral and amino acid content. While acrylamide was determined by a GC-MS. Results and discussion: A significant (P<0.05) difference in the composition of the flours and the fermented foods was observed. During Kisra preparation, a significant decrease in fiber, oil and carbohydrate contents was observed. Germination followed by fermentation during processing of kisra and hulu-mur batter lead to a significant (P≤ 0.05) decline in fiber, oil and carbohydrate contents. Glutamic, aspartic, leucine and proline represented the highest values among the whole amino acids of Tabat and Feterita and their-based foods (kisra, hulu-mur), whereas cysteine and methionine were the least ones. There was a significant difference (P<0.05) in total lactic acid bacteria count of different batters. Acrylamide was detected in two samples only. Conclusion: Kisra, abreh and hulu-mur products were found to have appreciable nutritional quality. [ABSTRACT FROM AUTHOR]

Background. Although kissra and hulu-mur are well known millet-based foods in Sudan, the effect of fermentation and methods of preparation on their chemical compositions has not been thoroughly investigated. The aim of this study was to investigate the method of preparation and the composition of kisra, and hulu-mur. Material and methods. The effect of fermentation and method of preparation on the composition, and microbiological load were examined in millet flour during the preparation of Sudanese fermented foods (kisra & hulu-mur). Results. A significant (P < 0.05) difference in the composition of millet flour and millet-based fermented foods was observed. Protein was significantly increased as a result of fermentation, while oil and carbohydrates were decreased. Most minerals increased significantly after the addition of spices to the hulu-mur batter. The total amino acid in millet flour (97.98 g 100 g-1 protein) was influenced by fermentation and preparation method, as it decreased to 86.09 and 88.7 g 100 g-1 protein, in millet batter and kisra, respectively. Conclusion. Kisra, and hulu-mur were found to have apparent dietary qualities, in spite of some compounds being lost during their production. [ABSTRACT FROM AUTHOR]