Changes in Minerals Content of Traditionally fermented Nile-Fish Productin Sudan
Abstract: The effect of fermenting process was evaluated by investigating the changes in minerals content of on the Nile tiger-fish (Hydrocynus spp), fessiekh, the traditional fermented fish product in Sudan. Total minerals content was (48.5g/g) in fresh and (44.7 5g/g) in fermented fish. Significant change (P
Keywords: Fermented fish, fessiekh, Hydrocynus, minerals, Sudan
How to Cite?: Elagba Mohamed, LeelwaAl Hamadani, "Changes in Minerals Content of Traditionally fermented Nile-Fish Productin Sudan", Volume 5 Issue 9, September 2016, International Journal of Science and Research (IJSR), Pages: 1651-1654, https://www.ijsr.net/getabstract.php?paperid=ART20161946, DOI: https://dx.doi.org/10.21275/ART20161946