Fermented foods in common use in Egypt I. The nutritive value ofkishk

摘要

AbstractThe nutrient contents as well as the amino acid pattern ofkishksamples were determined. The level of most of the amino acids were also estimated. High figures for digestibility, biological value and net protein utilisation ofkishkwere obtained. The use ofkishkin school feeding programmes and in military canteens as a high protein food is discussed.