Evaluation des paramètres physicochimiques et biochimiques du Blé fermenté Hamoum après réfrigération pendant 5 ans.

Abstract

This work aims to investigate the effect of positive refrigeration over five years on the physicochemical, biochemical, and microbiological properties of traditional fermented wheat (Hamoum BFH). Wheat, particularly durum wheat, is one of the most important staple cereals in human nutrition; however, it is susceptible to deterioration during storage. Traditional fermentation in underground storage structures (Matmoras) promotes the development of a natural microflora mainly composed of lactic acid bacteria and yeasts, which gives the product specific nutritional and functional properties. The main objective of this study is to evaluate the stability of fermented wheat after long-term cold storage and to compare its characteristics with those of nonfermented wheat and freshly fermented wheat. The analyses included physicochemical parameters (moisture, pH, titratable acidity, lipids, proteins, fibers, carbohydrates, water activity), as well as biochemical and microbiological assessments. The results showed that fermentation induced significant changes in wheat composition, particularly an increase in acidity and dietary fiber content, and a decrease in pH, proteins, and carbohydrates, reflecting the metabolic activity of fermentative microorganisms. In contrast, long-term refrigeration did not cause major deterioration of product quality. From a microbiological perspective, pathogenic microorganisms such as Escherichia coli, Salmonella spp., and Bacillus cereus were absent, while lactic acid bacteria and yeasts persisted, indicating good sanitary stability and preservation of the fermentative potential of the product. In conclusion, positive refrigeration appears to be an effective long-term preservation method for traditional fermented wheat (Hamoum), ensuring the maintenance of its nutritional value, microbiological safety, and functional properties. This technique represents a promising approach for the valorization and preservation of traditional fermented cereal products.