Beschreibung
Furundu (fermented Hibiscus Sabdariffa seeds) is an interesting example of a high protein substitute produced by fermentation in Sudan, a low-cost method of food preservation which markedly improves the digestibility, nutritive value and flavors of the raw seed. but, The seeds of the plant contain toxic principals thus has no economic value. Villagers in production regions ferment the seeds into Furundu and consume it. It is not yet fully understood whether or not such fermentation has a detoxifying action of the seed components. Epidemiological data might indicate the higher incidence of some morbid states in the consumption areas of Furundu. However, conducting some in vivo toxicological investigation might be useful in generating basic information on the wholesomeness of Furundu as a staple or famine food.
Autorenporträt
*Amgad Albahi,.M.Sc. in Food Nutrition & Toxicology,Sudan Academy of Sciences, 2011.PhD. in Food Safety. HZAU (P.R.China). Food Scientist, Nationa Food Research Centre, SUDAN., 2007-till now.*Prof. Warda S. Abdelgadir, Senior Research Scientist, Professor, National Food Research Centre 1990-till now. Acting Director, Food research centre, 2010
