摘要：The nearly ubiquitous consumption of cereals all over the world gives cereals an important position in international nutrition. Kumru is a traditional fermented cereal food made with flour and chickpea yeast. The aim of the present study was to investigate some chemical properties of kumru. Ten samples of kumru supplied from different manufacturers in Izmir were analyzed for the first time to determine total dry matter content, total ash content, salt content and mineral content. Total ash content of samples changed from 0.69 to 1.94 g/100 g. Total dry matter content of samples changed from 63.36 to 69.71 g/100 g. Salt content of samples changed from 0.73 to 1.64 g/100 g. Cd content of samples changed from 0.01 to 0.02 mg/kg. Pb content of samples changed from non-detectable levels to 0.018 mg/kg. Cu content of samples changed from 1.71 to 10.7 mg/kg. Zn content of samples changed from 5.73 to 13.18 mg/kg. Ca content of samples changed from 236 to 396 mg/kg. P content of samples changed from 1027 to 1410 mg/kg. Statistically significant differences were obtained between total dry matter contents, total ash contents and salt contents of kumru samples (P < 0.05).
