Enhancement of Technological Properties and Therapeutic Potencies of Couscous through Enrichment with Issoufer: Traditional Plant Medicines

Abstract

Enrichment of food is a strategy to reduce the incidence of deficiencies in micronutrients in a population. Couscous is widely consumed in Algeria, thus the objective of this study was to obtain an enriched couscous with enhanced therapeutic potencies and with good physicochemical, technological, and microbiological characteristics. Three mass ratios of the traditional preparation Issoufer (10, 20, and 30 %) were added to wheat couscous, and then compared with a control couscous made 100 % of semolina. A significant (p < 0.05) increase was noticed in the ash, proteins, lipids, carbohydrates, phenolic compounds, flavonoids, and anti-radical activity values, for all the mass ratios of Issoufer powder. In contrast, the moisture and pH-value revealed a significant (p < 0.05) decrease in Issoufer powder. The acute toxicity study revealed no lethal effects and behavioural signs of toxicity at the tested doses (100, 250, 500, and 750 mg kg −1 ) of the extract of Issoufer during the 5 days of observation. The results of antibacterial activity showed diameters of inhibition zones had achieved 29.90±0.60 mm. Based on obtained results, Issoufer powder can be considered a good ingredient to develop functional couscous naturally enriched of secondary metabolites, and can be used in the prevention of several diseases, as well as used in the food industry.