Comparison of amino acids and fatty acids profiles of egyptian kishk: Dried wheat based fermented milk mixture as functional food

Abstract

Background and Objective: Kishk is Egyptian traditional sun dried fermented wheat milk mixture produced in upper Egypt (Sa’eed) since 3000 year B.C., up till now. It is highly nutritious home made Egyptian ethnic food. The aim of the present study is an attempt to explore the quality and quantity of free amino acids (FAAs) and fatty acids (FFAs) in Sa’eedi kishk (SK). Materials and Methods: Fourty SK samples were procured from local markets in 4 provinces located in Sa’eed region (n = 10 per province). The FAAs were detected using the Pico-Tag technique developed commercially by waters associates. The FFAs were pursued by GC/MS system. Results: Overall results revealed that 17 FAAs were found in SK which was grouped as indispensable, dispensable and conditionally indispensible FAAs. Also, SK samples contain different quantities of saturated, monounsaturated and polyunsaturated FFAs from C:10 to C:22 from the samples of the different provinces. Conclusion: There are significant variations between the SK samples from the 4 provinces in relation to the quality and quantity of FAAs and FFAs, respectively. The SK samples from one province contain the unique Conjugated Linoleic Acid (CLA) t10, c12 C:18 CLA. This is the first report that documented presence of CLA in SK.