Laboratory made Kishk from wheat, oat and barley: 1. Production and comparison of chemical and nutritional composition of Burghol

Kishk is a dried product usually made from yoghurt and parboiled 'cracked' wheat (Burghol) and is widely used in the region between the eastern Mediterranean and the Indian sub-continent. To evaluate the contribution of the cereal component to the overall character of Kishk, different cereal bases were prepared. Three varieties of barley and four of oats were processed in a manner similar to the production of Burghol. The traditional cracking process was successful for barley and oats, but it was very difficult to separate the husk from the oat product. The chemical composition of the 'cracked' cereals were compared with that of the original grains (minus the bran), and with the traditional wheat product (i.e. Burghol). The overall fibre content of the 'cracked' barley was lower by 5.1% while the phytic acid and beta-glucan contents were higher than the corresponding original cereal grain by 0.03 and 0.36%, respectively. In comparison with the original grain, the overall fibre content of the 'cracked' oats was also lower by similar to 1.43% while the beta-glucan content was 0.26% higher. The concentration of copper, calcium, zinc and manganese differed between the cereal grain and the 'cracked' product (p < 0.05). These differences emphasise the significance of cereal type on the properties of Burghol. (C) 1998 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd.