Contribution à l'étude phytochimique et tests biologiques desextrait bruts d'une plante halophile Limonium delicatulum

Abstract

This study monitoring the quality of GIPATE Bordj Bou Arreridj pasta by different physico-chemical analysis of the first material (semolina, water) followed by a protein dosage in order to confirm its nutritional quality. The analysis of all studied parameters such as the ash content, the dry and wet gluten have shown their stability and their conformance with the given standards. However, the dosages of proteins of both semolina and pasta have shown low levels. This is probably due either to the quality of the used semolina for the manufacturing pasta or it is due to the uncontrolled drying diagram.