“Furundu”, a Roselle Seed-based Fermented Food. Physicochemical and functional attributes

      Аннотация: As the world population continues to increase as predicted, shortages in conventional dietary protein (animal source) are anticipated. Plant proteins contribute 50 - 70% of the world total dietary needs. Cereal grains and pulses are the major groups that supply most of plant proteins in the world. These products do not always display the functionality required by food manufacturers. In recognition of the worldwide need for more dietary protein, especially for low-income groups, there have been extensive efforts to develop nutritionally and functionally acceptable low cost protein foods. Furundu is a naturally fermented roselle seed product that considered as a meat substitute consumed by communities in Western Sudan. Like other meat substitutes, furundu contributes to the level of dietary protein through its relatively high content, and improved quality. It also imparts superiority to emulsification properties, and some other functional properties. Therefore, the moderately high content in these microbially-drived proteins with acceptable functional properties makes furundu product a promising protein source in food application. This book is providing information for biotechnology.

Ключевые слова: Fermentation, Hibiscus sabdariffa, furundu, in vitro protein digestibility, physicochemical and functional properties