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What is the purpose of adding Laban zeer to the coarser power of par boiled wheat to create a homogenous paste called hamma?
What is the purpose of adding Laban zeer to the coarser power of par boiled wheat to create a homogenous paste called hamma?
- To increase the protein content of the final product
- To dilute the mixture with water for a syrupy consistency
- To increase the volume of the mixture through fermentation (correct)
- To enhance the taste of the kishk with spices
What is one of the advantages of the kishk fermentation mentioned in the text?
What is one of the advantages of the kishk fermentation mentioned in the text?
- Higher amounts of tryptophane and sulphur-containing amino acids (correct)
- Higher digestibility than other cereal products
- Lower protein content compared to casein
- Contains lower amounts of iron, phosphorous, and calcium
What spice is sometimes added to the kishk for enhancing taste according to the text?
What spice is sometimes added to the kishk for enhancing taste according to the text?
- Cinnamon
- Paprika
- Turmeric
- Cumin (correct)
What is the protein content of kishk, on average, as mentioned in the text?
What is the protein content of kishk, on average, as mentioned in the text?
How long does it take for the complete drying of the kishk product as per the information given?
How long does it take for the complete drying of the kishk product as per the information given?
What is the net protein utilization value for Kishk as compared to casein, based on the content provided?
What is the net protein utilization value for Kishk as compared to casein, based on the content provided?
What is the primary purpose of adding raw milk or laban zeer during the preparation of hamma?
What is the primary purpose of adding raw milk or laban zeer during the preparation of hamma?
Which amino acid is present in a relatively lower amount in kishk compared to other amino acids mentioned in the text?
Which amino acid is present in a relatively lower amount in kishk compared to other amino acids mentioned in the text?
What is the approximate time required for the complete fermentation and drying of kishk, as described in the text?
What is the approximate time required for the complete fermentation and drying of kishk, as described in the text?
Which nutrient does milk protein in kishk help to compensate for the deficiency in most cereal products?
Which nutrient does milk protein in kishk help to compensate for the deficiency in most cereal products?
What is the average net protein utilization value for kishk, as compared to casein, according to the given information?
What is the average net protein utilization value for kishk, as compared to casein, according to the given information?
What is the main function of adding spices like cumin or pepper to kishk?
What is the main function of adding spices like cumin or pepper to kishk?
What is the consistency of the diluted Laban zeer added to the hamma after the 24-hour fermentation period?
What is the consistency of the diluted Laban zeer added to the hamma after the 24-hour fermentation period?
What is the purpose of placing the fermented mix on straw mats during the drying process?
What is the purpose of placing the fermented mix on straw mats during the drying process?
Which of the following processes occurs during the complete drying of kishk, in addition to drying itself?
Which of the following processes occurs during the complete drying of kishk, in addition to drying itself?
How does the addition of raw milk or laban zeer affect the volume of hamma during fermentation?
How does the addition of raw milk or laban zeer affect the volume of hamma during fermentation?
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