Our study was carried out to increase the biological and nutritive value of traditional kishk product. Purslane kishk was prepared by adding varying concentrations of purslane powder (0.0, 0.25, 0.5, 1.0, 1.5 and 2%) to traditional kishk mixtures. Results showed that, the purslane powder is rich in K, P and Ca and it has a high content of protein, fat ... إقراء المزيد