Production process, rheology, and sensory characterization of Algerian porridge and flatbread derived from Arum italicum tubers

Abstract

Abstract The traditional knowledge currently practiced by mountain dwellers and older people is in danger of disappearing among younger generations. The preservation of this knowledge enriches culinary diversity and is a response to the challenges of food security and sustainability. This research aims to contribute to this field and focuses on the comprehensive analysis of Arum italicum tuber powder, encompassing physicochemical and structural characterization. Additionally, it explores the traditional making processes of products derived from these tubers. The research included a survey conducted at the regional level in Algeria to establish manufacturing diagrams for products. The key findings reveal that A. italicum tubers are an energetic food, providing 366.88 kcal/100 g, with a notably high total carbohydrate content (80.86%). Moreover, the tuber powder displays remarkable water-holding capacity and solubility. In-depth Fourier-Transform Infrared analysis elucidates the prevalence of β-sheet in the amide I band, with an R ratio of 0.57corresponding to the crystalline and amorphous fractions of starch. According to the survey results, the preparation procedures for the two doughs–flatbread named Kesra and porridge named ayerni –are identical. The tubers must first be precooked before being sliced and steamed. The porridge and flatbread are next made using the chopped tubers in accordance with particular diagrams. Rheological analysis revealed superior consistency in porridge, while sensory evaluation confirmed equal consumer acceptance of both porridge and flatbread. This study preserved ancestral knowledge and provided useful scientific information for future uses by enabling the scientific characterization of the natural resource.