Etude de la qualité physico-chimique et microbiologique des grains de blé local et importé lors du stockage.

Abstract

Wheat is one of the most important foodstuffs in Algerians' diet. Despite the extensive consumption of this substance, it is not easy to supply, so Algeria resorts to its import. Algeria imports wheat in large quantity compared to domestic production that does not meet the needs of the Algerian market. Our first goal of this graduation project is to study the microbiological and physiochemical quality of soft wheat and steel before storage after six months of storage, as the results obtained match the standards of the Algerian Official Gazette. Our second goal is to compare between imported and local wheat.