Fermented wheat based endogenous Kishk Sa'Eedi: proximate composition and sensory evaluation. [P106]

(1)

1

1 _{National Research Centre, Cairo, EGYPT}

2 _{Natural Resources Institute, University of Greenwich, Greenwich, UK}

3 _{CIRAD, Montpellier, Cedex, FRANCE}

4 _{Faculty of Agriculture, Alexandria University, Alexandria, EGYPT}

Zahra S. AHMED

1

_{, Safaa S. ABOZED}

1

_{, Shaimaa ADDELAZIZ}

1

_{, Keith TOMLINS}

2

_,

Christian MESTRES

3

_{, Sameh AWAD}

4

_{, Habiba HASSAN-WASSEF}

1

_{, Dominique PALLET}

3 INTRODUCTION

Kishk Sa’eedi KS is a homemade fermented wheat-based stable food that has been produced and eaten among the inhabitant of the southern part of Egypt since the time of the ancient Egyptians. The KS consists of two main ingredients namely: whole parboiled locally grown freshly harvested wheat and unpasteurized fermented skimmed buttermilk (Laban Zeer). Despite KS is part of the rich food heritage of Egypt, it received limited attention by researchers

RESULTS

pH and titratable acidity

pH ranged from 3.81 to 4.64 in all samples and total titrable acidity ranged from 1.36 to 1.74% (g/g lactic acid equivalent).

1,5 2 2,5 3 3,5 4 4,5 5 pH TA Mag-B-N8 Min-S-N25 Mal-B-B35 Mg Cu Zn Fe

RESULTS

(Cont.)

Mineral content

A wide range of minerals in varying concentration were detected in KS samples but the most abundant was sodium 899+1.41 to 2754 +2.83ppm followed by phosphorus 135+0.57 to 227.5+7.78 ppm. Significant difference (p>0.05) in calcium, iron, magnesium, zinc and copper content were reported.

Mal-B-B30 Mag-B-N8 Min-S-N25 Mal-B-B35

Na Ca

20

th

_{SAAFoST International Congress and Exhibition}

7 – 9 October 2013, CSIR Convention Centre, Pretoria, South Africa

and it has not been fully investigated to date. This work present the first piece of evidence pertaining to proximate composition and sensory evaluation.

0 0,5 1 1,5

Figure (1): pH and titratable acidity of KS samples with different quality

Proximate analysis

Chemical compositions of KS samples (g 100\ g on dry matter basis) of the KS fell within the following ranges: The moisture content ranged between 7.06%±0.04 to 13.27%±.03; ash 4.73%±0.00 to 10.36%±0.05; protein 15.11%±0.53 to 21.51%±.31; fibre 0.72% ±0.09 to 4.86%±2.4; fat 3.59%±0.34 to 12.21%±0.32; and carbohydrate 44.44%-65.75%..

Sensory evaluation

Quantitative descriptive analysis (QDA) coupled with principal component analysis (PCA) was used to study the interrelationship among and between 17 developed sensory attributes regarding appearance, odour, flavour and texture of the samples. Mean intensity ratings of all descriptive attributes were significant differences (p<0.05). In general, high ratings for creamy colour, fresh odour, KS taste and fracturability are considered as positive effects that would be favoured by panellists while increase in caramel colour, sour taste, denseness and mouth coating are regarded as undesirable.

Mag-B-N28 Mal-B-B26 Mal-B-B30 Mal-B-B34 Mal-B-B35 Min-B-N21 Min-S-N25 Creamy colour Caramel colour Presence of bran Presence of fissures Fermented odour Fresh odour Sour taste Salty taste Spicy taste Kishk taste Fracturability Denesness Gritness Mouth coating -5 0 5 10 -10 -5 0 5 10 15 20 25 F 2 (26. 92 % ) F1 (53.61 %) Biplot (axes F1 and F2: 80.54 %)

ACKNOWLEDGEMENT

This publication is an output from a research project funded by the European Union (FP7-245-025) called African Food Revisited by Research- AFTER. www.after.FP7.eu.

OBJECTIVE

The main objective of this work is to: determine proximate composition

of KS with varied quality characteristics, explore the sensory quality criteria as perceived by the traditional consumers.

MATERIALS AND MTHODS

Chemical compositions 35 KS samples representing the wide spectrum of quality, pH, and titratable acidity were determined using official standard methods. The KS samples were subjected to sensory evaluation by (7males and 12 females, age 21-3

7).

Mean intensity of quality descriptor attribute QDA and Pprincipal component analysis were conducted.

0 2 4 6 8 10 12 14 Min-B-N21 Mal-B-B26 Mal-B-B34 Mal-B-B30 Mag-B-N8 Min-S-N25 Mal-B-B35 Moisture 0 2 4 6 8 10 12 Min-B-N21 Mal-B-B26 Mal-B-B34 Mal-B-B30 Mag-B-N8 Min-S-N25 Mal-B-B35 Ash 0 5 10 15 20 25 Min-B-N21 Mal-B-B26 Mal-B-B34 Mal-B-B30 Mag-B-N8 Min-S-N25 Mal-B-B35 Protein 0 1 2 3 4 5 Min-B-N21 Mal-B-B26 Mal-B-B34 Mal-B-B30 Mag-B-N8 Min-S-N25 Mal-B-B35 Fibre 0 5 10 15 Min-B-N21 Mal-B-B26 Mal-B-B34 Mal-B-B30 Mag-B-N8 Min-S-N25 Mal-B-B35 Fat 0 20 40 60 80 Min-B-N21 Mal-B-B26 Mal-B-B34 Mal-B-B30 Mag-B-N8 Min-S-N25 Mal-B-B35 Carbohydrate 0 1 2 3 4 5 Min-B-N21 Mal-B-B26 Mal-B-B34 Mal-B-B30 0 1000 2000 3000 Min-B-N21 Mal-B-B26 Mal-B-B34 Mal-B-B30

COORDINATOR CIRAD FRANCE

PARTNERS France (Actia, Adiv, CVG, Inra, racines) Benin (UAC) Italy (spes) Cameron (Ensai) Potugal (ESB) Egypt (FAUU, NRC) United Kingdom (NRI) Ghana (FRI)

Madagascar (UT) Senegal (Ucad, Aafex)