Development and nutritional, technological, microbiological, cooking and sensory characterization of durum wheat couscous partially enriched with lentil semolina

Novel food-based approaches are being developed to provide micronutrients without any changes in feeding practices. The current research aims to produce an enriched couscous, nutritionally improved with adequate technological, microbiological, cooking and sensory qualities. Three lentil semolina ratios (25, 50 and 75%) were added to wheat couscous and then compared each other. The results showed a significant (p < 0.05) enhancement of the proteins and iron contents, for all the ratios. Besides, a significant (p < 0.05) increase was noticed for the ash, fibers, potassium, phenolic compounds, tannins, flavonoids and anti-radical activity values, for all the ratios. While the sodium content significantly (p < 0.05) increased at 75% substitution ratio. Contrariwise, the moisture, fat and carbohydrates revealed a significant (p < 0.05) decrease. Otherwise, the technological parameters of enriched couscous at 25% ratio of lentil semolina were the closest to those of wheat couscous. Additionally, the microbiological quality of enriched couscous was improved allowing an extension of couscous shelf life. However, the water solubility index and disintegration degree presented the limiting factors for the wheat couscous substitution with lentil semolina. Thus, enriched-couscous at 25% ratio of lentil semolina is recommended.