{"id":14721,"date":"2026-09-29T14:46:22","date_gmt":"2026-09-29T13:46:22","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=14721"},"modified":"2026-09-29T14:46:23","modified_gmt":"2026-09-29T13:46:23","slug":"ifim-une-etude-explore-lenrichissement-des-pates-alimentaires-a-la-farine-de-lentille","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=14721","title":{"rendered":"IFIM : une \u00e9tude explore l\u2019enrichissement des p\u00e2tes alimentaires \u00e0 la farine de lentille"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">L\u2019Institut de Formation de l\u2019Industrie Meuni\u00e8re (IFIM) a men\u00e9 un travail de recherche exp\u00e9rimental consacr\u00e9 \u00e0 l\u2019enrichissement des p\u00e2tes alimentaires \u00e0 base de semoule de bl\u00e9 dur par incorporation de farine de lentille.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Conduite par Nisrine Chlif, docteure chercheuse et formatrice \u00e0 l\u2019IFIM, l\u2019\u00e9tude s\u2019est \u00e9tal\u00e9e sur pr\u00e8s de neuf mois d\u2019exp\u00e9rimentations, d\u2019essais pratiques et d\u2019analyses en laboratoire.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les travaux ont port\u00e9 sur l\u2019impact de diff\u00e9rents taux d\u2019incorporation de farine de lentille sur les caract\u00e9ristiques nutritionnelles, technologiques et sensorielles des p\u00e2tes, ainsi que sur leur stabilit\u00e9 au cours du stockage.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cette recherche vise notamment \u00e0 explorer de nouvelles pistes pour la valorisation des l\u00e9gumineuses, l\u2019am\u00e9lioration de la qualit\u00e9 nutritionnelle des produits c\u00e9r\u00e9aliers et le d\u00e9veloppement de produits alimentaires \u00e0 plus forte valeur ajout\u00e9e.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La F\u00e9d\u00e9ration Nationale de la Minoterie (FNM), qui repr\u00e9sente la profession meuni\u00e8re au Maroc, et l\u2019Institut de Formation de l\u2019Industrie Meuni\u00e8re (IFIM), d\u00e9di\u00e9 \u00e0 la formation et au d\u00e9veloppement des comp\u00e9tences du secteur, pr\u00e9voient d\u00e9sormais de soumettre ce travail \u00e0 une revue scientifique internationale index\u00e9e.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cette d\u00e9marche vise \u00e9galement \u00e0 favoriser de nouvelles collaborations avec les chercheurs, les \u00e9tablissements acad\u00e9miques et les partenaires scientifiques, tout en encourageant le d\u00e9veloppement d\u2019autres travaux de recherche sur les plateformes de l\u2019Institut.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019Institut de Formation de l\u2019Industrie Meuni\u00e8re (IFIM) a men\u00e9 un travail de recherche exp\u00e9rimental consacr\u00e9 \u00e0 l\u2019enrichissement des p\u00e2tes alimentaires \u00e0 base de semoule de bl\u00e9 dur par incorporation de farine de lentille. Conduite par Nisrine Chlif, docteure chercheuse et formatrice \u00e0 l\u2019IFIM, l\u2019\u00e9tude s\u2019est \u00e9tal\u00e9e sur pr\u00e8s de neuf mois d\u2019exp\u00e9rimentations, d\u2019essais pratiques et &hellip;<\/p>\n","protected":false},"author":1,"featured_media":14712,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-14721","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14721"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14721\/revisions"}],"predecessor-version":[{"id":14722,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14721\/revisions\/14722"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/14712"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}