Abstract
FERMENTED foods of various kinds constitute a common part of most African diets. Their importance has long been recognized by students of nutrition as a means of relieving the monotony of primitive diets based preponderantly on cereals. The work of Delf1 and of Fox and Stone2 has served to establish the antiscorbutic potency of one fermented food, kaffir-beer. During the past two years, we have been engaged in a study of the vitamin B contents of these foods, employing microbiological procedures for the determination of riboflavin3 and nicotinic acid4 and fluorimetric methods for thiamin5 and riboflavin6.
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GOLBERG, L., THORP, J. & SUSSMAN, S. B Vitamins in African Fermented Foods. Nature 156, 364 (1945). https://doi.org/10.1038/156364a0
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DOI: https://doi.org/10.1038/156364a0
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