Sudanese Fermented Foods

• Published in: The Boolean: Snapshots of Doctoral Research at University College Cork
• Main Authors: Sami, Amel, Stanton, Catherine, Elimairi, Imad, R Ross , Paul, Elyass , Yasmeen, Elsiddig, Marmar, Salih, Heyam
• Format: Article in Journal/Newspaper
• Language: English
• Published: University College Cork 2022
• Subjects: Sudan; Fermented Foods; 16S rRNa sequencing; 18S rRNA sequencing; Sudanese foods; This is a collaborative project between Ireland and Sudan. therefore there are many authors; The corresponding author is Catherine Stanton. The primary author is Amel Sami; Stanton; sami
• Online Access: https://journals.ucc.ie/index.php/boolean/article/view/boolean-2022-16

Fermented foods of Sudan are a great source of affordable daily nutrition for many families and age groups all over the country. These foods include a diverse categorisation of starting ingredients and incur traditional methodologies of production which have been preserved for centuries. We used nex...