Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation.

Background: Although kissra and hulu-mur are well known millet-based foods in Sudan, the effect of fer- mentation 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.

Methods: The effect of fermentation and method of preparation on the composition, and mi- crobiological load were examined in millet flour during the preparation of Sudanese fermented foods (kisra & hulu-mur).

Aflatoxin B1 levels in groundnut and sunflower oils in different Sudanese states.

In this article, the level of contamination of aflatoxin B1 (AFB1) in groundnut and sunflower oils was determined. The 241 oil samples were collected from Khartoum, Gezira, Kordofan and Algadarif states of Sudan and assessed for AFB1 using high-performance liquid chromatography (HPLC). AFB1 levels in groundnut oil samples ranged from 0.

Determination of aflatoxin levels in Sudanese edible oils.

Fifty-six samples of groundnut, sesame and cottonseed oils form factories, and traditional mills were collected from several localities in Kordofan, Gezira and Khartoum states, Sudan and assessed for aflatoxin B(1) (AFB(1)), aflatoxin B(2) (AFB(2)), aflatoxin G(1) (AFG(1)) and aflatoxin G(2) (AFG(2)), using high performance liquid chromatography (HPLC). Aflatoxin B(1) (AFB(1)) was detected in eight samples representing 14.3%, the highest incidence of aflatoxin contamination occurred in sesame (7 out of 16 samples, 43.