In order to know poor households, manage to eat, their food ritual and if their diet is nutritionally adequate, we conducted a survey followed by three 24-hour dietary recalls for a year with beneficiaries of the oldest ...

Study objectives: Evaluation of food, nutritional status, calcium intake and calcemia in a population of young adults. Methodology: A descriptive sectional survey was conducted on 418 subjects aged between 18 and 26 ...

Growth charts are graphical illustrations of body measurements represented by age and sex. There has been, until now, no Algerian references to evaluate growth. The aim of this study was to develop reference growth ...

The objective of this research is to contribute to the manufacture of gluten-free bread, by testing the technological aptitude of a formulation containing rice and of dry legumes with a mass report/ratio of 2/1 respectively. ...

The aim of this work is the incorporation of wheat germ in pasta and the determination of its impact on, the technological feasibility, culinary and organoleptic properties of the end product. Response surface methodology ...

The main objective of this work is to study the tenderizing effect of plant proteases; papain (papaya) and ficin (tree fig) and animal proteases; pepsin (chicken proventriculi), purified by three phase partitioning system ...

In Algeria, fermented durum wheat lemzeiet is used to produce couscous also named lemzeiet. Historically the fermentation was carried out in underground silos called matmor. Nowadays the wheat’s fermentation is made outside ...