From a mother's hands to a deep understanding—preserving Algerian culinary heritage
Published in Social Sciences and Agricultural & Food Science
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Production process, rheology, and sensory characterization of Algerian porridge and flatbread derived from Arum italicum tubers
The scientific study began not in a laboratory environment, but in a kitchen. By observing a mother from a mountainous area of Algeria preparing traditional porridge and flatbread made from Arum italicum tubers, just as her ancestors did before her. Her desire to preserve and promote this knowledge truly motivated this research. She continues to practice this ancestral method today, even though such traditions are rapidly fading among the younger generations.
Inspired by her commitment, we decided to record and scientifically study these traditional practices—not only with the aim of preserving culinary heritage but also to examine their nutritional and functional potential. Our work included both field surveys and laboratory studies. The research conducted allowed us to establish the traditional diagrams for the preparation of Kesra (flatbread) and Ayerni (porridge), while the scientific study focused on the physicochemical and structural properties of the tuber powders, as well as the rheological and sensory analysis of the two products made from the Arum italicum tuber.
Tubers with remarkable nutritional and functional properties
The results corroborated what local experts had already suggested: these tubers have a high energy value (366.88 kcal/100 g) and are extremely rich in carbohydrates (80.86%), exhibiting a remarkable water-retention capacity and outstanding solubility. The FT-IR analysis revealed a predominantly β-sheet structure, indicating a high-value starch composition. Rheological examinations have demonstrated that the consistency of the porridge was more uniform, while sensory analysis indicated that both products were equally well-received by the new generation.
Traditional products are made from a dough derived from tubers that have been previously boiled and steamed repeatedly to eliminate their toxicity related to the presence of alkaloids and calcium oxalate crystals. The cooking methods practiced by previous generations can eliminate the toxicity of the tubers. If this method has been passed down orally by previous generations, scientific results have validated its effectiveness, thereby reinforcing the relevance of this ancestral knowledge.
Three strategic areas of enhancement.
The exploitation of Arum italicum tubers is part of a sustainable and local development perspective, addressing three fundamental challenges:
- Highlighting Algerian culinary heritage through the development of healthy products inspired by traditions.
- Establishment of economic opportunities by facilitating the integration of natural and accessible raw materials into new commercial circuits.
- Promotion of local agroecological practices by supporting small producers and strengthening the resilience of food systems.
This article goes beyond the scope of a simple scientific report—it pays homage to a mother's knowledge, highlights the importance of oral traditions, and underscores the crucial role of women as preservers of culinary heritage. By recording these traditions and confirming their nutritional value, our goal is to contribute to food sustainability while honoring the wisdom passed down through generations.
A professor of food science with over 12 years of experience at the University of Constantine 1, Algeria, teaching students in the fields of nutrition, food, and agri-food technology. Making scientific research with different international peer-reviewed publications on food science and cereal fields, especially on celiac disease and gluten-free products.
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