Assessment of production and marketing practices for dried figs: Surveys of Moroccan fig producers and sellers

Quality is a long-standing and recurring issue that is still at the top of consumer concerns. It is estimated that the dry fig sector in Morocco is far below the potential offered by this sector. This work focuses on identifying the strengths and weaknesses of this sector through a survey of dried fig producers and traders. The quality evaluation of dried figs marketed according to the trade standard covered 30 samples of dried figs of Moroccan origin and 5 samples of figs of Turkish origin. The main constraints hindering the development of this sector are the varieties of fig trees used for drying and the constraints of the various links in the value chain up to the point of sale. Dried figs of Moroccan origin had a level of commercial quality that is below international requirements. Indeed, the marketed dry fig is characterized by small size, heterogeneity and the presence of insects. In this work, recommendations are presented for upgrading the Moroccan dried fig sector. Keywords: dried fig, Morocco, quality, survey, trade, productio

Agro-morphological and quality attributes of Moroccan carob

In Morocco, the carob tree is currently enjoying renewed interest with the introduction of a local development strategy based on the development of this resource. Sixty accessions of carob fruits from four regions in northern and southern Morocco are studied for phenotypic and physico-chemical criteria of pods. The phenotypic characterization of the fruits showed that the Chaouen region (north) is characterized by long (13.3 cm), wide (2.02 cm), thick (0.72 cm) and heavy (13.0 g) pods, a high pulp weight (10.8 g) and the lowest seed yield. The southern regions (Beni Mellal and Tafraout) are characterized by relatively short pods with high seed yield. The physico-chemical analysis of the pulp showed a significant variation between the studied regions, ranging from 35.3 to 51.5 % for total sugars, 5.3 to 11.3 % for polyphenols and 11.1 to 14.2 % for total fibers. The three minerals investigated (Fe, Ca, Mg) were detected in all carob samples, mainly in Tafraout, and their contents vary from one region to another.  Keywords: Morocco, Ceratonia siliqua L, pod, morphological characterization, chemical features, pul

Figues sèches de basse catégorie au Maroc: État sanitaire et possibilités de valorisation

Drying gives the fig fruit new properties and prolongs it shelf-life. Depending on the nature of the cultivar, the quality obtained after drying varies enormously and can result in low-grade dried figs. In Morocco, low-grade dried figs are often maintained and exploited inappropriately. This work is interested in this category of dried figs, originating from the Skoura region, through a physico-chemical characterization while assessing its level of contamination by moulds and also proposing a possible transformation of this fig into a food, such as jam. The main results showed that the physico-chemical criteria are close to other types of figs. On the other hand, the samples analyzed show a high health risk. Indeed, 68% of the strains isolated belong to the storage mycoflora Aspergillus and Penicilium in addition to the presence of highly toxinogenic species such as Aspergillus flavus. The valorization of these figs into jam has proved to be feasible and it is recommended to think about a strategy to valorize this national heritage. Key words: dry fig, low category, contamination, valorization, jamLe séchage confère à la figue des propriétés nouvelles et prolonge sa durée de vie. Selon la nature du cultivar, la qualité obtenue après séchage varie énormément et peut aboutir à des figues sèches de basse catégorie. Au Maroc, elles sont souvent mal entretenues et mal exploitées. Ce travail s’intéresse à cette catégorie de figues sèches, originaires de la région Skoura, à travers une caractérisation physico-chimique tout en s’intéressant à l’évaluation de son niveau de contamination par des moisissures redoutables et en proposant aussi une transformation possible de cette figue en un aliment, telle que la confiture. Les principaux résultats ont montré que les critères physico-chimiques sont proches des autres types de figue sèche. Par contre, les échantillons analysés témoignent d’un haut risque sanitaire. En effet, 68% des souches isolées appartiennent à la mycoflore de stockage Aspergillus et Penicilium. On a noté également la présence d’espèces hautement toxinogènes tels que l’Aspergillus flavus. La valorisation de ces figues en confiture s’est montrée faisable et il serait vivement recommandé de réfléchir à une stratégie de valorisation de ce patrimoine national. Mots clés: figue sèche, basse catégorie, contamination, valorisation, confitur

Moroccan carob pulp in food product: Formulation and consumer test

La possibilité d'utiliser la caroube comme une source de nourriture dans un "contexte marocain" n’a été que peu étudiée. Dans ce travail, la poudre de pulpe caroube, à haute valeur nutritionnelle, a été utilisée dans la formulation de trois produits alimentaires pour l’enrichissement nutritionnel du pain, du cake et des flocons. La pulpe de caroube était moulue en farine et utilisée comme ingrédient dans le pain (5; 10 et 12,5 %), le gâteau (20,5; 35 et 50 %) et les flocons à 50 %. Soixante-seize consommateurs ayant une représentativité par sexe ont donné leur degré de satisfaction pour l’acceptabilité globale et le goût pour les trois nouveaux produits. L’acceptabilité globale a été approuvée par 85%, 92% et 50% des consommateurs respectivement pour le pain, les gâteaux et les flocons tandis que le goût a été apprécié par 76%, 90% et 55% des consommateurs. La poudre de caroube pourrait être utilisées comme ingrédient à valeur santé pour d’autres préparations alimentaires, contribuant ainsi à améliorer la chaîne de valeur de la caroube. Mots clé: Poudre de pulpe caroube, nutrition, formulation, aliment, test consommateurThe possibility of using carob as a food source in a "Moroccan context" has been little studied. In this work, carob pulp powder was used in three food products formulations for nutritional enrichment of bread, cake and flakes. Carob pulp was ground into flour and used as ingredient in bread (5, 10 and 12.5%), cake (20.5, 35 and 50%) and flakes at 50%. Seventy six consumers with representative gender-age have given their degree of satisfaction for the overall acceptability and taste for the three new products. Overall acceptability was approved by 85%, 92% and 50% of the consumers respectively for bread, cake and flakes while the taste was appreciated by 76%, 90% and 55% of the consumers. Carob powder could be used as a healthy ingredient for other food preparations, thus contributing to improve the carob value chain. Keywords: carob pulp powder, nutrition, formulation, food product, consumer tes

Effect of flour particle size on beta-glucan and polyphenol content of three Moroccan oat varieties

Food industries have been increasingly interested in oat grain thanks to its bioactive compounds with confirmed functional properties. This study aims to explore the effect of oat flour particle size of 425 µm, 560 µm, 670 µm, 1000 µm, whole flour and bran on beta-glucan and polyphenol content. The six flour fractions from three Moroccan oat varieties, of which one is naked grain, were investigated. The three oat varieties have beta-glucan contents respectively of 4.08 %, 3.42 % and 2.49 % and polyphenols contents of 351.0, 360.7 and 560.1 µg EAG/g. Results showed high contents of these two compounds in the bran fraction and the fraction with a particle size smaller than 1000 µm and greater than 670 µm. The beta-glucan content showed the largest variation, from 6 % in both fractions to 1.3 % in the fraction with particles smaller than 425µm. Mastering the process of oat flour fractionation could generate quality dense oat fractions adapted to the manufacturers' requirements and investigating other fractionation protocols is highly recommended.  Keywords: oat, fractionation, particle size, beta-glucan, polyphenol

L’orge alimentaire en Afrique du nord : Etat des connaissances et opportunités de développement

North Africa is facing multiple challenges that threaten food security of their main staple food such as cereals. Being the old basic food cereal of North African countries, barley has shown its prominence for areas with limited resources, for the nutritional security and for the prevention of the century’s diet-related diseases. Based on literature data (from 1921 to 2020) and FAO statistical data (from 1961 to 2019), it was shown that barley is the ancient staple cereal of the North African population and its importance for resource-limited regions. This paper is a detailed analysis about the evolution of food barley in North African countries for the last six decades, focusing on how the trends of different barley elements have been changed and the current opportunities of this resilient crop to be part of the production system and the healthy diet of the North African future generations.L'Afrique du Nord est confrontée à de multiples défis qui menacent la sécurité alimentaire de leurs principales denrées de base telles que les céréales. Étant l'ancienne céréale alimentaire de base des pays d'Afrique du Nord, l'orge a montré sa proéminence dans les zones aux ressources limitées, pour la sécurité nutritionnelle et pour la prévention des maladies liées à l'alimentation du siècle. En se basant sur les données de la littérature (de 1921 à 2020) et sur les données statistiques de la FAO (de 1961 à 2019) on a montré que l'orge constituait l'ancienne céréale de base de la population de l'Afrique du Nord ainsi que son importance pour les régions aux ressources limitées. Cet article est une analyse détaillée de l'évolution de l'orge alimentaire dans les pays d'Afrique du Nord au cours des six dernières décennies, en se concentrant sur la façon dont les tendances des différents éléments de l'orge ont été modifiées et les opportunités actuelles de cette culture résiliente pour faire partie du système de production et du régime alimentaire sain des générations futures d'Afrique du Nord