Impact of couscous reinforcement with pulses on the biochemical and microbiological profile

Ibtissame Guirrou; Charafeddine Kassimi; Zain El Abidine Fatemi; Khalid Daoui; Younès Noutfia

Article Details

Impact of couscous reinforcement with pulses on the biochemical and microbiological profile

Authors:

Ibtissame Guirrou | Charafeddine Kassimi | Zain El Abidine Fatemi | Khalid Daoui | Younès Noutfia

Publisher:

INRA

Journal:

African and Mediterranean Agricultural Journal - Al Awamia Issue 134, pp.129-149

Document Type:

Article

Publication Date:

4/2022

Document Language:

French

Document ID (Org No.):

2001843495

pISSN:

2658-9184

Keywords:

Abstract:

 Combining pulses and cereals allows our body to have all the essential amino acids (in lysines and methionines) and helps strengthen the fiber content through various minerals and vitamins of group B. This combination allows obtaining a protein assimilation rate higher by 30 to 50% than consuming it separately. The aim of this study is to compare the quality of a pulse-enriched couscous (bean, chickpea and lentil) to 30% and 50% with a couscous made from 100% wheat. The comparison was based on physical tests (moisture, water activity, swelling index and color index), biochemical tests (dietary fiber, protein levels, ashes, fat and carbohydrates) and microbiological tests (total germs, yeasts and molds). The results obtained showed that pulses couscous is more interesting from a conservation point of view (Aw = 0.52) compared to the one based on 100% wheat (Aw = 0.62). The nutritional quality of pulses-based couscous (ash content, protein and dietary fiber) is more appreciable than that of durum couscous. The more couscous is rich in pulses the more its nutritional profile is important (less fat and carbohydrates). Only couscous reinforced with chickpea is less rich in protein (10.21g/100g MS) than that based on wheat (12.10g/100g MS). On a microbiological level, we also noticed that the more reinforced couscous is in pulses the more its microbial load goes down either for the total germs or for the yeasts and molds.

Article Details

Impact of couscous reinforcement with pulses on the biochemical and microbiological profile

Authors:

Ibtissame Guirrou | Charafeddine Kassimi | Zain El Abidine Fatemi | Khalid Daoui | Younès Noutfia

Publisher:

INRA

Journal:

African and Mediterranean Agricultural Journal - Al Awamia Issue 134, pp.129-149

Document Type:

Article

Publication Date:

4/2022

Document Language:

French

Document ID (Org No.):

2001843495

pISSN:

2658-9184

Couscous

pulses

wheat

reinforcement

nutritional value

microbiological level

couscous

légumineuse

blé

fortification

valeur nutritionnelle

charge microbienne

Issues

Article Details

Authors: Ibtissame Guirrou | Charafeddine Kassimi | Zain El Abidine Fatemi | Khalid Daoui | Younès Noutfia

Publisher: INRA

Journal: African and Mediterranean Agricultural Journal - Al Awamia Issue 134, pp.129-149

Document Type: Article

Publication Date: 4/2022

Document Language: French

Document ID (Org No.): 2001843495

pISSN: 2658-9184

Issues

Authors:

Ibtissame Guirrou | Charafeddine Kassimi | Zain El Abidine Fatemi | Khalid Daoui | Younès Noutfia

Publisher:

INRA

Journal:

African and Mediterranean Agricultural Journal - Al Awamia Issue 134, pp.129-149

Document Type:

Article

Publication Date:

4/2022

Document Language:

French

Document ID (Org No.):

2001843495

pISSN:

2658-9184