Résumé:
Our ancestors always used the fermentation of food without having a scientific
explanation. It was only in the beginning of the twentieth century which the researchers began to
interest in these natural phenomena having a therapeutic potential.
Recent researches showed that the BFH is considered as a miraculous product for the
treatment and the prevention of the cancer.
With the aim of identifying the influence of the fermentation by the traditional storage
(Matmora) during 12 months, on the biochemical components of the wheat, we tried to make a
comparative study between the properties of both samples of durum wheat and to estimate their
nutritional values and to find that the fermented durum wheat possesses a less allergenic effect
and which would be recommended for the people having an allergy and / or intolerance of the
gluten
The results of the electrophoresis on SDS-PAGE gel, showed a total degradation of
proteins of the normal durum wheat after fermentation for albumins / globulin, gliadins and
gluténins after sequential extraction of every proteins.
In conclusion, the BFH could be a good alternative to the people having an allergy or
intolerance for the gluten, but these results should be confirmed by others studies like
allergenicity, antigénicité and dosages of proteins
