Some nutritional and sensory properties of bulgur and whole wheatmeal kishk (a fermented milk-wheat mixture)

Changes in phytic acid, phytase activity and HCl-extractability of Ca, Fe, Mg and Zn during fermentation of kishk formulated from bulgur (cracked and bran-free parboiled wheat) or whole wheatmeal were monitored. Phytic acid and phytase activity decreased and the proportions of HCl-extractable Ca, Fe, Mg and Zn increased as fermentation progressed. The whole wheatmeal kishk contained lower (p < 0.05) amounts of phytic acid and its Ca, Fe, Mg and Zn were more (p < 0.05) amenable to extraction by 0.03 N HCl than bulgur kishk. The soup prepared from whole wheatmeal kishk was significantly (p < 0.05) more yellowish in colour, more sour, less gritty, less cohesive and contained more bran particles than the bulgur-based formulation. Both formulations were liked to a similar degree. These findings suggest that substitution of whole wheatmeal for bulgur in the formulation of kishk enhances the availability of Ca, Fe, Mg and Zn without undue effects on the acceptability of the final product.