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Couscous is a staple dish that became recognized and registered as an immaterial cultural heritage by UNESCO, simultaneously for Tunisia, Algeria, Morocco, and Mauritania (UNESCO, Knowledge, know-how and practices pertaining to the production and consumption of couscous, 2020). It represents a mixture of love, heritage, and innovation, which links identity, originality, and modernization. The dish is eligible for two of the five broad domains in which intangible cultural heritage is manifested: social practices, rituals, and festive events. Once a fiction film represents this gastronomic heritage, it reflects the filmmaker's culture and identity during its international distribution. This study aims to compare the couscous dish’s illustrations in Tunisian fiction films such as Halfaouine, Under the Rain of Autumn, and The Secret of the Grain; to prove how fiction movies be considered as an identity card for any filmmaker’s homeland by reflecting the culinary cultural heritage of their homeland, or even a tourism promotion for his nation; and most of all to evince that a fiction movie could become a reference for researchers, in tandem with scientific articles and books.

Cuscus is marsgupials endemic to the eastern part of Indonesia. Populations and their habitats are under pressure due to deforestation, land clearing and massive utilization of forest resources. Studies on cuscus ecology have mainly focused on protected habitats or conservation areas. This study aims to identify and analyse populations and predict the distribution of cuscus in production forest area, which is PT Wijaya Sentosa. This study was conducted in November 2020 until January 2021 in several land cover categories. The methods used in this study were literature and secondary data studies, field observations using striptransect and camera trap techniques, interviews using purposive sampling techniques. This study found nine individual cuscuses from two families, namely Phalanger and Spilocuscus, as well as four species, namely ground cuscus (Phalanger gymnotis), spotted cuscus (Spilocuscus maculatus), Bohai cuscus (Spilocuscus rufoniger) and gray cuscus (Phalanger orientalis). Individual encounters were obtained from direct observation with transect lines and two cuscus individuals from camera traps. Ground cuscus (P. gymnotis) populations had the highest abundance and density, while spotted cuscus (S. maculatus) populations had the lowest values. The population structure was dominated by males and adult age classes, but no females and young age classes were found. Most cuscus was found alone on the observation path and was not found on every path. The distribution pattern of the cuscus population in the production forest of PT Wijaya Sentosa's concession is grouped/aggregated, based on the dispersion index value and the ratio of the value of variance to the mean value. The most common ground cuscus was found in the 2018 and around the 2013 logged-over areas (LOA). [ABSTRACT FROM AUTHOR]

Couscous is an ancient meal available almost anywhere in North Africa. It is well)known as a staple meal in Algeria, with several variations in terms of ethnic cuisine and preparation. For this study, we chose a standard couscous recipe that includes all the elements used in the making of a couscous-based dish (meat, vegetables, and legumes) in order to investigate the lipid profile, nutrient composition and define the adequate serving size for a complete couscous dish. This study focused on the lipid composition and lipid health indices of this popular dish as fat can contribute to the increase of nutrition related diseases, which have been prevailing lately. Our results showed that, a nutritionally adequate serving size of couscous providing 942 Kcal energy, contains 10.26 g of protein, 28.13 g of fat and 162 g of carbohydrates, is equal to 270 g. The fat content of the studied couscous was estimated to 10.42 per 100 g and was related to the amount of cooking oil used and also to the fat content of beef, which is the main ingredient of the couscous dish. The lipid profile showed that most of the fatty acids were polyunsaturated with moderate amounts of monounsaturated and saturated fatty acids. This reflected on the atherogenic and thrombogenic indices which were found to be low 0.556 and 07,67 respectively; this is due to the low saturated fatty acids that are the main contributors to atherogenicity and thrombogenicity, cholesterol was also low at 0.829 mg/100g. Couscous proved to be a good source of dietary fibres 52.11 g per serving. Vitamin B12 was not detected, but each vitamin B1, B3, B6, A and D was found in various amounts, 4.120; 3.286; 0.754; 0.189; 0.226 mcg/100g respectively. Beef and ghee might be at the origin of vitamin D which rarely occurs in food other than seafood. Although there are many variations in this popular dish, this study gives an overall idea of the nutritional value of similarly composed couscous-based dishes. [ABSTRACT FROM AUTHOR]

In the frame of reformulating food products for valorizing underutilized crops and enhancing both the nutritional and sensory characteristics of traditional foods, this study explored the potential impact of sprouting on some features of couscous prepared from buckwheat. Specifically, the impact of two sprouting times (48 h and 72 h) and two enrichment levels (25% and 50%) on physical properties (bulk density, hydration properties), cooking behavior (e.g., texture), chemical features (e.g., total phenolic content, rutin and quercetin), antioxidant activity (DPPH assay), and sensory traits (by means of electronic nose, tongue, and eye) was considered. Results showed that the replacement of 50% of pre-gelatinized buckwheat flour with 72 h-sprouted buckwheat flour resulted in a couscous with a higher content of phenolic compounds (including rutin and quercetin) and antioxidant activity; the related values further increased upon cooking. Moreover, except for the hardness and gumminess that were worsened (i.e., their values increased), cohesiveness and resilience improved in the presence of sprouted buckwheat (i.e., their values increased). Finally, the overall sensory traits improved with the addition of 50% sprouted buckwheat, since both bitterness and astringency decreased in the reformulated couscous. [ABSTRACT FROM AUTHOR]

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The rate at which starch is digested in the human intestine elicits different glycemic responses and reflects the glycemic index (GI) of foods. In vitro measurement of starch digestibility can reflect the GI of food. Differences in starch digestibility among four durum wheat pasta samples, couscous, and bread were evaluated to better describe the role of the pasta making process in affecting starch digestibility. Statistical differences in RDS (rapidly digestible starch), SDS (slowly digestible starch), and RS (resistant starch) of products were found (p < 0.05). As expected, pasta samples showed the highest value of SDS/av starch compared to couscous and bread. Fusilli and cavatelli samples presented the highest SDS/av starch ratio (55.80 ± 3.06% and 53.91 ± 3.50%, respectively), then came spaghetti 49.39 ± 2.83% and penne 45.93 ± 1.19%, while couscous presented the lowest value of SDS/av starch (2.64 ± 0.50%), followed by bread (11.78 ± 2.63%). Our study confirmed that the pasta making process efficiently mediates an increase in SDS/Av starch content, which has been specifically quantified above 40%, therefore strongly related to a lowered glycemic response in vivo. Our results strengthened the concept that pasta is a good source of SDS, which makes it useful for glycemic control. [ABSTRACT FROM AUTHOR]

This work focused on the realization of a mycological and mycotoxicological study of certain foods manufactured in a traditional way (couscous and spice of Capsicum annuum known locally under the name of sweet hror) and marketed in the city of Bechar. The physico-chemical analyzes revealed that all the samples were poorly hydrated where the average values of relative humidity ranged between 7.23% and 13.58%. For the pH, the values varied between 5.22 and 6.95. The enumeration of the fungal flora indicated that the couscous samples (coarse and fine) represented a contamination rate of 2.92*102 and 1.71*102 CFU/g respectively. While, the sweet hror samples represented a higher contamination rate (4.68*102 CFU/g), with a clear dominance of the genera of Aspergillus (46.42%) and Penicillium (26.28%). Otherwise, the mycotoxicological analysis showed us that 78.55% of the Aspergillus isolates of the group (flavus-parasiticus) tested were producers of aflatoxins (B1 and G1) and that 86.66% of the isolates of A. ochraceus and 40% of Penicillium species, were ochratoxin A producers. In addition, the detection of mycotoxins at the sample level revealed that 63.63% of couscous samples were contaminated with mycotoxins. While sweet hror was the most contaminated (78.57%). Furthermore, the quantification of AFB1 by HPLC-FLD for 4 samples of sweet hror revealed only one contaminated sample (21.75 µg/kg). Generally, it can be admitted that the rate of contamination by AFB1 was too high, which can be considered a real risk to human health. [ABSTRACT FROM AUTHOR]

Summary: Couscous is a traditional cereal product usually prepared using semolina; however, couscous may be produced with different flours as well as gluten‐free flours. In this study, gluten‐free couscous was prepared by supplementing rice flour with flours of field bean, chickpea and lentil (90/10 or 70/30%, w/w). The objective of this study was to develop gluten‐free couscous and determine the quality, texture, microstructure and sensory properties, which these properties were used for characterisation. The results revealed that the gluten‐free couscous had low water absorption capacity, low swelling and cohesion and slightly high disintegration degree compared to the control couscous. Protein, lipid and ash contents were improved following the supplementation while lightness and hardness were negatively affected. Even though there was no gluten, the significant yield was obtained during production. Moreover, the quality, texture and sensory properties of gluten‐free couscous were close to those of the control couscous. Gluten‐free couscous production was successfully achieved for whom wants to consume gluten‐free products as a lifestyle. [ABSTRACT FROM AUTHOR]

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.

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.

This work focused on the realization of a mycological and mycotoxicological study of certain foods manufactured in a traditional way (couscous and spice of Capsicum annuum known locally under the name of sweet hror) and marketed in the city of Bechar. The physico-chemical analyzes revealed that all the samples were poorly hydrated where the average values ​​of relative humidity ranged between 7.23% and 13.58%. For the pH, the values ​​varied between 5.22 and 6.95. The enumeration of the fungal flora indicated that the couscous samples (coarse and fine) represented a contamination rate of 2.92*102 and 1.71*102 CFU/g respectively. While, the sweet hror samples represented a higher contamination rate (4.68*102 CFU/g), with a clear dominance of the genera of Aspergillus (46.42%) and Penicillium (26.28%). Otherwise, the mycotoxicological analysis showed us that 78.55% of the Aspergillus isolates of the group (flavus-parasiticus) tested were producers of aflatoxins (B1 and G1) and that 86.66% of the isolates of A. ochraceus and 40% of Penicillium species, were ochratoxin A producers. In addition, the detection of mycotoxins at the sample level revealed that 63.63% of couscous samples were contaminated with mycotoxins. While sweet hror was the most contaminated (78.57%). Furthermore, the quantification of AFB1 by HPLC-FLD for 4 samples of sweet hror revealed only one contaminated sample (21.75 µg/kg). Generally, it can be admitted that the rate of contamination by AFB1 was too high, which can be considered a real risk to human health. DOI: http://dx.doi.org/10.5281/zenodo.7860257

Hunting has an ambivalent relationship with conservation: it can deplete and threaten vulnerable wildlife but can also motivate protection and good stewardship. Here we advance the understanding of this relationship by examining the different forms of hunting in one community with a particular focus on the motivations and implications surrounding the use of dogs. We present a case study from Indonesian New Guinea. We use self-reported information concerning the hunting activities and success of thirty-three hunters who frequent the lowland costal forest of Tambrauw in West Papua Province. The hunters identified 301 successful kills in a total of 654 hours of hunting over a 7-month period. Five different prey species were reported. In declining order of kills there were the Timor deer (Cervus timorensis), Wild pig (Sus scrofa), Common spotted cuscus (Spilocuscus maculatus), Dusky pademelon (Thylogale brunii) and Grizzled tree kangaroo (Dendrolagus inustus). While hunting with guns was the least frequently used method it was the most effective while passive methods (traps and snares) was the least efficient in terms of time (49 hours with 50 kills), but also the most commonly employed (352 hours with 123 kills) Interestingly, active hunting without dogs or guns yielded more kills per hour than hunting with them (0.70 versus 0.38 kills per hour), especially for deer, but hunting with dogs is the only method that seems to favour pigs over deer. Hunting in the daytime was more effective for pigs and less effective for all other species regardless of method. Dogs are also valued for guarding hunters and their families (from animals, enemies and spirits). We find that dogs sometimes provoke conflicts and cause other problems. Hunting method impacts the quantity and composition of the hunt, but as we see for dog ownership and use also relates to other practices. More attention should be given to local hunting and the methods used. [ABSTRACT FROM AUTHOR]

Introduction. Couscous is a product made from durum wheat semolina and water. No other ingredient is added except salt. The effect of salt on the couscous quality is poorly understood, and has never been studied. Objective. The effect of adding salt was studied on the quality of couscous. Material and methods. Two commercial semolina were used. During the couscous manufacture, the rolling yields were determined. After pre-cooking and drying couscous, the particle size analysis enabled us to determine the mean equivalent diameter (D50), and the geometric standard deviation(Sg). In order to assess color and culinary quality of couscous, brown index, yellow index, swelling capacity of couscous, caking index, and water solubility index were determined on dry couscous. Results. The salt addition had an effect on the rolling operation yields. The percentages of couscous and lumps decreased with the salt addition, whereas the percentages of non-agglomerated semolina increased. The particle size showed that the D50 lowered with the salt addition. On the other hand, the Sg remained unchanged. Salt addition decreased brown and yellow indexes, caking index, water solubility index, and swelling capacity of couscous. Conclusion. The salt influences the couscous agglomeration by promoting the formation of fine fractions and ameliorates the coloring, and the culinary quality of couscous by improving the stickiness.

In the frame of reformulating food products for valorizing underutilized crops and enhancing both the nutritional and sensory characteristics of traditional foods, this study explored the potential impact of sprouting on some features of couscous prepared from buckwheat. Specifically, the impact of two sprouting times (48 h and 72 h) and two enrichment levels (25% and 50%) on physical properties (bulk density, hydration properties), cooking behavior (e.g., texture), chemical features (e.g., total phenolic content, rutin and quercetin), antioxidant activity (DPPH assay), and sensory traits (by means of electronic nose, tongue, and eye) was considered. Results showed that the replacement of 50% of pre-gelatinized buckwheat flour with 72 h-sprouted buckwheat flour resulted in a couscous with a higher content of phenolic compounds (including rutin and quercetin) and antioxidant activity; the related values further increased upon cooking. Moreover, except for the hardness and gumminess that were worsened (i.e., their values increased), cohesiveness and resilience improved in the presence of sprouted buckwheat (i.e., their values increased). Finally, the overall sensory traits improved with the addition of 50% sprouted buckwheat, since both bitterness and astringency decreased in the reformulated couscous.

In this study, the aim was to produce traditional couscous in gluten-free form. For this purpose, rice flour (RF) and pre-treated (gelatinized) rice flour (GRF) were added in varying proportions (15, 20, 25, and 30%) to the recipe instead of gums and enzymes in order to provide the desired structure. The control sample without GRF was also produced. With the addition of GRF, the total dietary fibre (TDF) content in the couscous samples increased, and reversely the carbohydrate and energy values decreased. The GRF reduced the level of total soluble organic material (TSOM) as well as the cooking loss of the couscous samples, which resulted in lower deformability. According to the results, the gluten-free rice couscous was successfully produced with GRF, especially at a 30% ratio. Good cooking properties were observed in these couscous samples. In this context, in the addition of 30% GRF, higher water absorption and swelling volume with lower cooking loss were observed compared with the control sample. In addition, the couscous samples had higher ash, dietary fibre and fat content as well as a lower phytic acid ratio (P < 0.05). It was determined that there was significant correlation between the cooking time of the samples with the cooking loss and total soluble organic material. According to the results, the PCA showed that there were clear correlations between cooking trials (water absorption and swelling volume) and chemical composition (moisture, ash, crude fat, and TDF). [ABSTRACT FROM AUTHOR]

Summary: Enrichment of foods by algae or their derived nutrients is of a great interest to enhance nutritional properties leading to health promotion and disease prevention by a sustainable way. In this context, five Chlorella vulgaris and one micro‐macroalgae blend (Algaessence®) with different biochemical compositions were used (6%) in the formulation of couscous in an attempt to modulate glycemic response and enhance functional aspect. Phytochemicals, such as carotenoids and phenolics were retained to a higher extent in algae‐couscous being the highest (5.58 mg GAE/g and 1.05 mg/g, respectively) in the couscous formulated with autotrophic Chlorella (designated as Organic). Starch fractions and in vitro starch digestion of the products were determined. The highest starch content was found in control couscous (73.83%) which resulted in higher digestible starch (70.55%). The kinetic constant, designative of the hydrolysis rate in the early stage, was the lowest in algae‐couscous (0.022). The lowest hydrolysis index of 70.27% and 71.71% were observed in Organic and White couscous (heterotrophic), respectively; leading to lower glycemic index of 78.21% (Organic) and 79.00% (White). The obtained results evidence the potential use of algae in the formulation of value‐added food products designated for controlled diets. [ABSTRACT FROM AUTHOR]

Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time‐consuming and energy‐demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low‐cost single‐screw extruder. The innovation was to directly process the cooked low‐moisture extrudate to a couscous product by drying and milling to the appropriate particle size (ranging between 1 and 2 mm). Throughput for the traditional process as prepared for commercial sale is 50 kg per day, but with the same amount of labour, the extrusion process yields ~350 kg per day. A consumer sensory study held in Niamey (Niger) showed that the extruded millet couscous was comparable to traditional couscous, though this was dependent on selection of the proper millet variety. This novel extrusion process could stimulate small‐ to medium‐scale manufacturing of couscous and couscous‐type products in West Africa. [ABSTRACT FROM AUTHOR]