Effect of two drying methods on key physicochemical properties and sensory profile of dried figs (Ficus carica L)

In Morocco, the majority of small farmers carry out solar drying of the fruits by traditional process on their farms. Such practice leads to losses in quality and quantity in dried fruits. This study aims to evaluate sensory and physico-chemical quality of dried figs by using two drying methods: (1st) Usual solar drying practiced by farmers and (2nd) Natural convection solar drying using a green solar dryer. The obtained results showed that second method reduced the drying time from 10 days (first method) to 4 days on average. In addition, it was found that the green solar dryer allows an increase in the temperature inside the drying chamber of + 8.1°C, on average, compared to the ambient temperature. Sensory analysis showed that the five assessed attributes (Mouth feel, color, appearance, flesh thickness and texture) were highly appreciated by using natural convection solar drying. The high difference was noted for the "mouth feel" attribute, followed by "color" which are the two main aspects searched by consumers. Regarding physico-chemical properties, solar-dried figs are rich with citric acid (12.0 g/l vs 9.72 g/l) and in total soluble sugars (60.6% vs 56.0%) compared to sun-dried figs. The water activity was respectively 0.631 and 0.672 for the 1st and 2nd method. In general terms, farmers are encouraged to enhance their drying methods by using natural convection solar drying as a preservative method that maintain nutritional and sensory quality of dried figs. Keywords: Figs, Quality, Sensory, Physico-chemical, Morocco, solar drying prototyp

MOROCCAN STRAWBERRY TREE (Arbutus Unedo L.) LEAVES: COMPARATIVE STUDY OF THE NUTRITIONAL VALUE AND MINERAL COMPOSITION

Strawberry tree (Arbutus Unedo L.) is one of the evergreen trees that grow spontaneously in Moroccan forests. This tall shrub is traditionally used in grazing zones of some Moroccan areas, especially during the dry season, but its value in Morocco has still been underestimated. In this paper, the nutritional composition of A. unedo leaves sample collected from seven Moroccan regions has been assessed. For this, the leaves were dried, crushed, and chemically analyzed for their proximate composition, energetic value, total and reducing sugar, and mineral composition. Results of this study suggested that samples from BniAarouse (BA) region showed the highest contents of essential nutrients such as proteins, dietary fiber, ashes, and fat with average values of 7.53, 17.89, 4.14, and 8.05 g/ 100 g of dry weight, respectively, which positively influences its consumption by small ruminants. Cluster analysis based on surveyed parameters separated the strawberries individuals into four distinct groups, providing a high variability among and within studied locations. That could be related to the diversity of the edaphoclimatic conditions between regions and to the genetic effect. The results of the present study highlighted the potential use of leaves as livestock feed, with intermediate quality, and promotes their optimal cultivation and subsequent domestication in Morocco

Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable

In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities. Composite durum wheat flour enriched with 20, 25, 30, and 35% chickpea flour was assessed for nutritional, functional, and technological properties. Then, we selected two composite blends of 75:25 and 70:30 of durum wheat and chickpea flours for making tortillas to study nutritional, technological, and sensorial qualities. In addition, we studied the effects of making and cooking process and storage time. Kruskal–Wallis and Mann—Whitney tests were used for data analysis, and GraphPad Prism was used to create graphs. The results showed that composite tortilla had significantly higher nutritional value than durum wheat tortilla, and the best ratio was 30% chickpea flour. At this ratio, the results showed the best cooking time and the best yellowness, but tortilla fluffiness and puffiness decreased. Tortilla processing significantly increased protein at 30% chickpea flour, while minerals except sodium, weight, and diameter decreased. Adding 30% chickpea flour to durum wheat tortilla improved flavor. Then, storage decreased the weight resulting in decreased flexibility, and sanitary quality was lost early for 30% chickpea flour. In conclusion, adding 30% chickpea flour to durum wheat flour results in a healthier and tastier tortilla, which should be consumed fresh