## 3 Results and Discussion
### Characteristics of Manufactured Cousous
#### 3.2.4 Microstructure of Couscous
The addition of a mixture of fermented acorns and sorghum (C3) at 6% and 0.8%, respectively, resulted in couscous agglomerates formed by the association of particles adhering to each other. Some small native particles remain and give a granular roughness. However, at \(\times\)600 magnification, a dense network of fused proteins coming from durum semolina (in this sample, the total amount of gluten-rich wheat was the highest) can be seen enclosing swollen or gelatinized starch granules that have lost their natural structure. The production of couscous depends largely on the functional properties of starch, particularly its ability to absorb water and gelatinize [5]. According to [PERSON] et al. [41], during thermal treatment, protein fractions, especially those from sorghum, can unfold and contribute to the formation of a three-dimensional protein network capable of retaining water, enhancing cross-linking through disulfide bonds. In the case of C3, this phenomenon appears to have promoted the formation of a coherent starch-gluten matrix, as seen in the lower regions of the granule in Figure 5. These observations about the tiny structure match the highest viscosity values seen for this sample, which might show that a stable and stretchy protein-starch network was created during heating. The slight surface roughness could be attributed to localized incomplete fusion or the presence of residual particles, but overall, the internal structure appears to be well-formed and functionally cohesive. Proteins' ability to retain water interferes with starch's ability to gelatinize [41; 42]. This phenomenon is exacerbated by the functional properties of sorghum flours. [PERSON] et al. [13] reported low swelling and viscosity capacities for these flours, which indicate that these flours do not absorb much water and have low thickness. This is due to their slow water absorption and the weak connections between protein and starch. Consequently, the texture of couscous made with addition of fermented sorghum flours (0.8%) with reduced starch gelatinization inhibits the formation of a smooth and homogeneous structure, accentuating the rough and irregular surface of the couscous grains. Finally, the grains in couscous enriched with a mixture of 4% fermented wheat and 4% fermented acorns, designated as C4, displayed a more fused and denser microstructure, with agglutination areas and less porosity. However, the surface still showed roughness and scattered areas in some places, with few singular starch grains visible imbedded in the melted mass. In the C4 sample, the amount of components leaching to water during preparation was the lowest, and the results may be explained by the consistent structure of this type of couscous due to increased gelatinization. Furthermore, fermentation is known to modify the structure of starch by increasing its water absorption capacity and water solubility index through mechanisms such as enzymatic hydrolysis, loss of crystallinity, and exposure of hydrophilic groups. These changes promote more efficient water uptake and swelling during cooking. Additionally, the presence of fermented wheat proteins likely contributed to better matrix cohesion and may have contributed to a more homogeneous structure, reflecting a higher degree of starch gelatinization specific to the C4 composition. This gelatinization reduces the proportion of starch granules that have escaped this process. The traditional method of making couscous, which involves manually rolling semolina with water and salt to form grains, followed by sieving, pre-cooking with steam, and drying, can be transferred to industrial production by mechanizing and automating each phase.