Nutritional Value of Kejeik: A Dry Fish Product of the Sudan

Abdel Moneim E. Suliema, Zahra M. A. Hassan, Elamin A. Elkhali
2014 Pakistan Journal of Biological Sciences  
Kejeik product samples were collected from two different locations in Sudan including Singah city (Blue Nile) and Kusti city (White Nile). The aims of the present study were to investigate the contents of free amino acids and fatty acids in Kejeik product. The chemical analysis indicated that Kejeik product is a good source of protein, amino acids, and fatty acids. The production area has a non-significant effect in most of the chemical components. The results indicated an increase in glutamic
more » ... crease in glutamic acid, lysine, leucine, alanine, arginine, valine and isoleucine levels, whereas levels of methionine, tyrosine, histidine and serine relatively decreased in Kejeik product. It is observed that, the fatty acid content of three types of Kejeik was significantly affected by the production area. The study concluded that Kejeik has a highly nutritive value which is recommended to be utilized in Sudanese meals especially during shortage of protein and other nutrients sources.
doi:10.3923/pjbs.2014.1115.1123 fatcat:pte657vpxje7vdjyul2rttjmha