Nutritive Profile of Sun Dried Fermented Mud Fish (Clarias Anguiliaris) and Tiger Fish (Hydrocynus Vittatus) Locally Known as Abil Alier Sold in Markets in South Sudan

Abstract

Fishes are irreplaceable animal food in developing countries

Characterization and biological properties of peptides isolated from dried fermented cow milk products by RP‐HPLC: Amino acid composition, antioxidant, antihypertensive, and antidiabetic properties

“…According to Andrew et al. (2017), the dominant microbial flora in sun‐dried fermented fish was LAB. Hydrolysis of the peptide bonds of proteins through exposure to ultraviolet radiation from sunlight is unlikely according to the findings of Obata and Koshika (1959) for model protein systems of α‐casein and β‐lactoglobulin at neutral pH, but its occurrence cannot be ruled out in more complex food systems such as jameed in which milk proteins are pre‐denatured through the combined action of the LAB, acidification, heat treatment, and salting.…”

“…Although microbial growth is effectively retarded during sun drying, mainly because of decreasing water activity combined with acidic pH, this does not completely inactivate all bacteria (Bourdoux et al, 2016). Relatively high total microbial counts have been reported in traditionally sun-dried fruits (Karabulut et al, 2007) and fermented fish products (Andrew et al, 2017). According to Andrew et al (2017), the dominant microbial flora in sun-dried fermented fish was LAB.…”

“…Relatively high total microbial counts have been reported in traditionally sun-dried fruits (Karabulut et al, 2007) and fermented fish products (Andrew et al, 2017). According to Andrew et al (2017), the dominant microbial flora in sun-dried fermented fish was LAB. Hydroly-TA B L E 2 Antioxidant activity (%) of fractionated peptides from cow milk jameed prepared with salt (Sa) or without salt (Us) followed by sun drying (Sd) or freeze-drying (Fd)…”