Development and nutritional, technological, microbiological, cooking and sensory characterization of durum wheat couscous partially enriched with lentil semolina

Abstract Novel food-based approaches are being developed to provide micronutrients without any changes in feeding practices. The current research aims to produce an enriched couscous, nutritionally improved with adequate technological, microbiological, cooking and sensory qualities. Three lentil semolina ratios (25, 50 and 75%) were added to wheat couscous and then compared each other. The results showed a significant (p