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is used as a base for making Kisra. Sorghum grains are known for having high nutritional value through its minerals and vitamins, which contribute to its anti-inflammatory properties. Two common sorghum varieties are feterita and tabat, which are used to mill fermented flour. This flour is then used
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Mariod, Abdalbasit (17 February 2023). "Kisra: A Traditional
Fermented Flatbread from Sorghum and Millet".
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Traditional
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Sudanese Foods: Sources, Preparation, and Nutritional and Therapeutic Aspects
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Handbook of
Indigenous Fermented Foods, Second Edition, Revised and Expanded
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Sulieman, Abdel Moneim Elhadi; Mariod, Abdalbasit Adam (31 January 2022).
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in fermented batter that contains starter from fungal or bacterial
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