Nutrtional Quality of Fermented Spray Dried Medida Formulated From Malted Brown Rice with Bifidobacterium Longum BB 536

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Nutrtional Quality of Fermented Spray Dried Medida Formulated From Malted Brown Rice with Bifidobacterium Longum BB 536

The processing technique of medida, the traditional Sudanese porridge was modified to improve the nutritional quality. The paddy rice was steeped and malted at 30 ˚C. Medida was formulated using 225 g brown rice flour of two days malted paddy with added skim milk at 2.25 %, 4.5% and 10% levels (W/V)...

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Bibliographic Details
Main Author:	Mohammed Kabeir, Barka
Format:	Thesis
Language:	English English
Published:	2004
Subjects:	Plant nutrients Brown rice
Online Access:	http://psasir.upm.edu.my/id/eprint/586/ http://psasir.upm.edu.my/id/eprint/586/1/549677_FSTM_2004_2.pdf

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