Hamid A Dirar
Biographic Data
| ID | 5425994 |
|---|---|
| NAME | Hamid A Dirar |
| GIVEN NAMES | Hamid A |
| FAMILY NAME | Dirar |
| SIGNATURE | DIRAR H A |
| AFFILIATIONS | University of Khartoum |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 2 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1984 |
| LATEST PUBLICATION YEAR | 1994 |
| H-INDEX | 1 |
Commentary
Indigenous fermented foods of the Sudan are numerous and varied. The raw materials from which these foods are prepared include sorghum, pearl millet, dates, honey, milk, fish, meat, wild plants, marginal food crops and even skins, hooves, bones, caterpillars, locusts, frogs and cow urine. Most of the foods are preserved by the double method of fermentation and sun‐drying. Sorghum foods are by far the most important and the most sophisticated and …
Kawal, meat substitute from fermentedCassia obtusifolia leaves
Kawal, meat substitute from fermentedCassia obtusifolia leaves
Commentary
Indigenous fermented foods of the Sudan are numerous and varied. The raw materials from which these foods are prepared include sorghum, pearl millet, dates, honey, milk, fish, meat, wild plants, marginal food crops and even skins, hooves, bones, caterpillars, locusts, frogs and cow urine. Most of the foods are preserved by the double method of fermentation and sun‐drying. Sorghum foods are by far the most important and the most sophisticated and …
African Botany and Ecology Studies (2 works) · Biology (2 works) · Ethnobotanical and Medicinal Plants Studies (2 works) · Fermentation (2 works) · Food Science (2 works) · Agriculture and Rural Development Research (1 work) · Animal Diversity and Health Studies (1 work) · Biotechnology (1 work) · Botany (1 work) · Dry matter (1 work)