## 3 Results and Discussion
### Survey Results
#### 3.1.2 Main Stages of Traditional Couscous Production  
The couscous manufacturing process, as determined by the survey results (Figure 2), is presented taking into account the proportions of significantly higher responses (\(p\) < 0.05).  
Raw Materials Preparation  
According to the survey results, all respondents (100%) begin the couscous-making process by selecting and classifying the semolina (Figure 2). This process involves separating coarse semolina (>500 \(\upmu\)m) from fine semolina (<500 \(\upmu\)m) using a sieve with a mesh size of 500 \(\upmu\)m. Out of the women interviewed, 25.37% steam the coarse semolina before using it, which matches findings from [PERSON] et al. (20) and [PERSON] et al. (20) for durum wheat couscous. In contrast, 74.63% used the semolina directly without steaming, similar to what [PERSON] et al. (20) found for _Lentzeiet_ couscous.  
Fine semolina (<500 \(\upmu\)m) was mixed with fermented plant materials. The resulting mixture is called fine mix \"_dkak_\". Traditionally, \"_dkak_\" is the name used to designate the mixture of materials smaller than 500 \(\upmu\)m. The fermented plant materials included: fine semolina form fermented durum wheat, flour from fermented acorns and flour from fermented sorghum.  
The survey identified four types of couscous; each produced from a distinct blend of fermented materials (Table 2). The most commonly used blend, reported by 48.81% of respondents, corresponds to type 1 couscous (C1), which contains 4% FS (fermented sorghum), 4% FW (fermented wheat), and 8% FA (fermented acorns). This is followed by type 2 couscous (C2), made by 25.60% of respondents, in which only 8% FA were incorporated. Type 3 couscous (C3) was produced by 13.69% of respondents, with an incorporation rate of 0.8% FS and 6% FA. Finally, type 4 couscous (C4), made by 10.71% of respondents, incorporates 4% FW and 4% FA. According to the results of the survey, the percentage of fermented materials (fermented wheat, acorns, and sorghum) in fine mix (fine durum-wheat semolina, fine semolina from fermented wheat, flour from fermented acorns, and flour from fermented sorghum) does not exceed 16%.  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Population Surveyed** & \multicolumn{2}{c}{**Number (Percentage\%)**} \\ \hline  & **Age group** & \\
21–39 & & 19 (9.50\%) \\
40–59 & & 162 (81.00\%) \\
60–83 & & 19 (9.50\%) \\  & **Education level** & \\ Lettered & & 54 (27.00\%) \\ Primary/secondary & & 111 (55.50\%) \\ University & & 35 (17.50\%) \\  & **Activity** & \\ Active & & 42 (21.00\%) \\ Not active & & 158 (79.00\%) \\  & **Origin (province)** & \\ Jijel & & 174 (87.00\%) \\ Skikda & & 17 (8.50\%) \\ Bejaia & & 9 (4.50\%) \\  & **Source of knowledge** & \\ Mother & & 159 (79.50\%) \\ Grandmother & & 15 (7.50\%) \\ Mother in law & & 26 (13.00\%) \\ \hline \hline \end{tabular}
\end{table}
Table 1: Socio-demographic profile of the survey population.  
On the other hand, according to the work of _[PERSON]_ cited by [PERSON] et al. [14], fine mix is composed of 100% fermented wheat. On the other hand, the study by [PERSON] [21] reported a formulation made with 50% fermented wheat.  
In terms of the origin of the fermented acorns, 78.11% of participants buy commercially fermented acorns, while 21.89% use self-fermented acorns. A total of 11.92% of respondents use commercially fermented flour passed through a sieve, while 88.08% use it directly, without prior sieving. Water is used at room temperature (18-25 \({}^{\circ}\)C). According to the survey results, 90.53% of women add salt directly to the water, while 9.47% incorporate it into the mixture when preparing fine mix. The introduction of salt into the water modifies its physicochemical properties, particularly the electrostatic charge of the particles and the surface characteristics of the water, such as surface tension and contact angle. These changes favor the agglomeration of semolina. Salt also helps to improve the preservation and sensory profile of couscous, notably by enhancing its taste [2].