Commentary: The fermented foods of the Sudan

References

• Abu‐Selim , M.I. 1982 . Alcoholic beverages of Nubia . Journal of Sudanese Studies , 6 (2) : 46 – 55 . [In Arabic].
   Google Scholar
• Adams , W.Y. 1966 . The vintage of Nubia . Kush , 14 : 262 – 283 .
   Google Scholar
• Ahmed , S.M. 1992 . L'agglomeration napateenne de Kerma: enquete archeologique et ethnographique en milieu urbain , 105 – 108 . Paris : Editions recherche sur les civilisations .
   Google Scholar
• Ali , M.Z. and Dirar , H.A. 1984 . A microbiological study of Sudanese date wines . J. Fd. Sci. , 49 : 459 – 460 . 467
   Web of Science ®Google Scholar
• Annegers , J.F. 1974 . Protein quality of West African foods . Ecology of Food and Nutr. , 3 : 125 – 130 .
   Google Scholar
• Arkell , A.J. 1949 . Early Khartoum , London : Geoffrey Cumberlege .
   Google Scholar
• Arkell , A.J. 1953 . Shaheinab , London : Geoffrey Cumberlege .
   Google Scholar
• Axtell , J.D. , Ejeta , G. and Munk , L. 1982 . “ Sorghum nutritional quality—progress and prospects ” . In Sorghum in the Eighties, Proceedings of the international symposium on sorghum 2–7 Nov. 1981 , Vol. 2 , 589 – 603 . Pantacheru, , India : ICRISAT .
   Google Scholar
• Bascom , W. 1951 . Yoruba cooking . Africa , 21 : 125 – 137 .
   Web of Science ®Google Scholar
• Bedigian , D. and Harlan , J.R. 1983 . Nuba agriculture and ethnobotany, with particular reference to sesame and sorghum . Economic Botany , 37 : 384 – 395 .
   Web of Science ®Google Scholar
• Chevassus‐Agnes , S. , Favier , J.C. and Joseph , A. 1976 . Technologies traditionnelle et valeur nutritive des ‘bieres’ de sorgho du Cameroun . Cahier de Nutrition et de dietetique , 11 (2) : 89 – 104 .
   Google Scholar
• Clark , J.D. and Stemler , A. 1975 . Early domesticated sorghum from Central Sudan . Nature , 254 : 588 – 591 .
   Web of Science ®Google Scholar
• Corkill , N.L. 1939 . The Kambala and other seasonal festivals of the Kadugli and Miri Nuba . Sudan Notes and Records , 22 : 205 – 219 .
   Google Scholar
• Culwick , G.M. 1951 . Diet in the Gezira Irrigated Area, Sudan , Khartoum : Sudan Survey Department . pamphlet No. 304.
   Google Scholar
• Dirar , H.A. 1976 . The art and science of merissa fermentation . Sudan Notes and Records , 57 : 115 – 129 .
   Google Scholar
• Dirar , H.A. 1978 . A microbiological study of Sudanese merissa brewing . J. Fd. Sci. , 43 : 1683 – 1686 .
   Web of Science ®Google Scholar
• Dirar , H.A. 1984 . Kawal, meat substitute from fermented Cassia obtusifolia leaves . Economic Botany , 38 : 342 – 349 .
   Web of Science ®Google Scholar
• Dirar , H.A. Fermentation of sorghum foods in Sudan . Proceedings, Do It Herself: Women and Technological Innovation. Africa Regional Seminar . Sep. 23–27 , Harare, Zimbabwe. pp. 7 – 8 . 19 Intermediate Technology Development Group (ITDG) . Rugby, UK, and United Nations Development Fund for Women (UNIFEM), New York.
   Google Scholar
• Dirar , H.A. 1992a . “ Sudan's fermented food heritage ” . In Applications of Biotechnology to Traditional Fermented Foods , 27 – 34 . Washington, DC : BOSTID, National Research Council (USA) .
   Google Scholar
• Dirar , H.A. 1992b . “ The indigenous fermented foods and beverages of Sudan ” . In Applications of Biotechnology to Food Processing in Africa , Selected papers from the IDD Expert Group Meeting, Ibadan, Nigeria, December, 1991 23 – 40 . Vienna : United Nations Industrial Development Organization .
   Google Scholar
• Dirar , H.A. 1992c . Traditional fermentation technologies and food policy in Africa . Appropriate Technology , 19 (3) : 21 – 23 .
   Google Scholar
• Dirar , H.A. 1993 . The Indigenous Fermented Foods of the Sudan , Wallingford, , UK : C.A.B. International .
   Google Scholar
• Dirar , H.A. , Harper , D.B. and Collins , M.A. 1985 . Biochemical and microbiological studies on kawal, a meat substitute derived by fermentation of Cassia obtusifolia leaves . J. Sci. Fd. Agric. , 36 : 881 – 892 .
   Web of Science ®Google Scholar
• Doggett , H. 1965 . “ The development of cultivated sorghums ” . In Essays on Crop Plant Evolution , Edited by: Hutchinson , J. 50 – 69 . London : Cambridge University Press .
   Google Scholar
• Doggett , H. 1988 . Sorghum , Burnt Mill, Harlow : Longman Group UK Limited . Essex. Co‐published in USA by John Wiley and Sons, Inc., New York.
   Google Scholar
• Elfaki , A.E. , Dirar , H.A. , Collins , M.A. and Harper , D.B. 1991 . Biochemical and microbiological investigations of sigda—a Sudanese fermented food derived from sesame oilseed cake . J. Sci. Fd. Agric. , 57 : 351 – 365 .
   Web of Science ®Google Scholar
• El‐Sharif , K.H. 1993 . Microbiology and Biochemistry of Abreh Fermentation , Sudan : University of Khartoum . M. Sc. thesis,
   Google Scholar
• El‐Tom , A.M. 1989 . Microbiology and biochemistry of fessiekh fermentation , Sudan : University of Khartoum . M. Sc. thesis,
   Google Scholar
• El‐Tunisi , M.O. 1850 . Tashhidh Al‐Athhan Bi‐Sirat Bilad Al‐Arab wa‐'l‐Sudan , Edited by: Asakir , K.M. and Mus'ad , M.M. Cairo : Egyptian General Organization for Authorship, Information and Publication . 1965. [In Arabic].
   Google Scholar
• Evans , J.B. and Niven , C.F. 1951 . Nutrition of the heterofermentative lactobacilli that cause greening of cured meat products . Journal of Bacteriology , 62 : 599 – 603 .
   PubMed Web of Science ®Google Scholar
• Evelyn , S.H. 1951 . Sorghum breeding in the Sudan . World Crops , 3 : 65 – 68 .
   Google Scholar
• Gautier , A. 1984 . “ The fauna of the Neolithic site at Kadero (Central Sudan) ” . In Origin and Early Development of Food‐Producing Cultures in North‐Eastern Africa , Edited by: Krzyzaniak , L. and Kobusiewicz , M. 317 – 319 . Poznan : Polish Academy of Sciences .
   Google Scholar
• Harlan , J.R. 1971 . Agricultural origins: centers and noncenters . Science , 174 : 468 – 474 .
   PubMed Web of Science ®Google Scholar
• Harper , D.B. and Collins , M.A. 1992 . “ Leaf and seed fermentations in western Sudan ” . In Applications of Biotechnology to Traditional Fermented Foods , 105 – 113 . Washington, DC : BOSTID, National Research Council (USA) .
   Google Scholar
• Hillelson , S. 1930 . David Reubeni, an early visitor to Sennar . Sudan Notes and Records , 16 : 55 – 66 .
   Google Scholar
• Hintze , F. and Hintze , U. 1968 . Civilizations of the Old Sudan , Germany : Edition Leibzig .
   Google Scholar
• Hintze , U. 1979 . The graffiti from the Great Enclosure at Musawwarat es Sufra . Meroitica , 5 : 135 – 150 .
   Google Scholar
• Jonglei Investigation Team, . 1951 . Problems of fisheries . Sudan Notes and Records , 32 : 6 – 36 .
   Google Scholar
• Khatir , A.M. 1990 . Chemical and rheological characterization of traditionally extracted millet starch , Sudan : University of Khartoum . M. Sc. Thesis,
   Google Scholar
• Kirwan , L.P. 1937 . A survey of Nubian origins . Sudan Notes and Records , 20 : 47 – 62 .
   Google Scholar
• Klichowska , M. 1984 . “ Plants of the Neolithic Kadero (Central Sudan): a palaeo‐ethnobotanical study of the plant impressions on pottery ” . In Origin and Early Development of Food‐Producing Cultures in North‐Eastern Africa , Edited by: Krzyzaniak , L. and Kobusiewicz , M. 321 – 326 . Poznan : Polish Academy of Sciences .
   Google Scholar
• Ko , S.D. 1982 . “ Indigenous fermented foods ” . In Fermented Foods , Edited by: Rose , A.H. 15 – 38 . London : Academic Press .
   Google Scholar
• Krzyzaniak , L. 1984 . “ The neolithic habitation at Kadero (Central Sudan) ” . In Origin and Early Development of Food‐Producing Cultures in North‐Eastern Africa , Edited by: Krzyzaniak , L. and Kobusiewicz , M. 309 – 315 . Poznan : Polish Academy of Sciences .
   Google Scholar
• MacMichael , H.A. 1918 . Nubian elements in Darfur . Sudan Notes and Records , 1 : 30 – 48 .
   Google Scholar
• Marhoum , O.A. 1987 . Biochemistry and microbiology of hulu‐mur fermentation , Sudan : University of Khartoum . M. Sc. thesis,
   Google Scholar
• Martin , J.H. 1970 . “ History and classification of sorghum ” . In Sorghum Production and Utilization , Edited by: Wall , J.S. and Press , W.M. 1 – 27 . Westport, Connecticut : The AVI Publishing Company, Inc. .
   Google Scholar
• Mathurin , N.C. Development of Indigenous Fermented Foods and Food Technology in Africa . Proceedings from the IFS/UNU workshop . Oct. 1985 , Douala, Cameroon. Le chakpalo, boisson fermente a base de mais, produite au Benin: etude technologique et biochemique , pp. 238 – 259 . Stockholm, , Sweden : International Foundation of Science .
   Google Scholar
• Mus'ad , M.M. 1972 . Biblioteque Soudano‐Arab , L'Egypte : Publications de L'Universite de Caire . [Text in Arabic].
   Google Scholar
• Ndir , B. Development of Indigenous Fermented Foods and Food Technology in Africa . Proceedings from the IFS/UNU workshop . Oct. 1985 , Douala, Cameroon. Les differentes methodes traditionelles de fermentation du couscous de mil (Pen‐nisetum thyphoides Stafp et Hubbard) au Senegal. 1. Analyse quantitative et qualitative de la microflore de la farine acide pour couscous , pp. 386 – 397 . Stockholm, , Sweden : International Foundation of Science .
   Google Scholar
• Novellie , L. and de Schaepdrijver , P. 1986 . Modern developments in traditional African beers . Progress in Industrial Microbiology , 23 : 73 – 157 .
   Google Scholar
• Odunfa , S.A. 1985 . “ African fermented foods ” . In Microbiology of Fermented Foods , Edited by: Wood , B.J.B. Vol. 2 , 155 – 191 . London : Elsevier Applied Science Publishers .
   Google Scholar
• Odunfa , S.A. 1986 . “ Dawadawa ” . In Legume‐Based Fermented Foods , Edited by: Reddy , N.R. , Pierson , M.D. and Salunkhe , D.K. 173 – 198 . Boca Raton, Florida, , USA : CRC Press .
   Google Scholar
• Odunfa , S.A. 1988 . African fermented foods: from art to science . MIRCEN Journal of Applied Microbiology and Biotechnology , 4 : 259 – 273 .
   Google Scholar
• Ogundiwin , J.O. 1977 . Brewing ‘otika’ ale from guinea corn in Nigeria . Brewing and Distilling International , 7 (6) : 40 – 41 .
   Google Scholar
• Palumbo , S.A. , Smith , J.L. and Ackerman , S.A. 1973 . Lebanon bologna. 1. Manufacture and processing . J. Milk Food Technol. , 36 : 497 – 503 .
   Web of Science ®Google Scholar
• Platt , B.S. 1964 . Biological ennoblement: improvement of the nutritive value of foods and dietary regimens by biological agencies . Food Technology , 18 : 662 – 670 .
   Web of Science ®Google Scholar
• Plumley , J.M. 1970 . Qasr Ibrim . Journal of Egyptian Archaeology , 56 : 12 – 18 .
   Google Scholar
• Rooney , L.W. , Kirleis , A.W. and Murty , D.S. 1986 . Traditional foods from sorghum: their production, evaluation and nutritional value . Advances in Cereal Science Technology , 8 : 317 – 353 .
   Google Scholar
• Shinnie , P.L. 1967 . Meroe: A Civilization of the Sudan , London : Thames and Hudson .
   Google Scholar
• Stahl , A.B. 1984 . “ A history and critique of investigations into early African agriculture ” . In From Hunters to Farmers , Edited by: Clark , J.D. and Brandt , S.A. 9 – 21 . Berkley, Los Angeles : University of California Press .
   Google Scholar
• Steinkraus , K.H. and Morse , R.A. 1966 . Factors influencing the fermentation of honey in mead production . Journal of Apicultural Research , 5 (1) : 17 – 26 .
   Google Scholar
• Wendorf , F. , Close , A.E. , Schild , R. , Wasylikowa , K. , Housley , R.A. , Harlan , J.R. and Krolik , H. 1992 . Saharan exploitation of plants 8,000 years BP . Nature , 359 : 721 – 724 .
   Web of Science ®Google Scholar
• Woolley , C.L. and Randall‐MacIver , D. 1910 . Karanog , Vol. 3 , 54 Philadelphia : University of Pennsylvania Museum . Plate 45, no. 8216, G112.
   Google Scholar
• Yokotsuka , T. 1982 . “ Traditional fermented soybean foods ” . In Fermented Foods , Edited by: Rose , A.H. 395 – 427 . London : Academic Press .
   Google Scholar