Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region

Imene Kerbouai (), Dorra Sfayhi, Khaled Sassi, Hatem Cheikh M’hamed, Houda Jenfaoui, Jouhaina Riahi, Slim Arfaoui, Moncef Chouaibi and Hanen Ben Ismail
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Imene Kerbouai: Department of Agri-Food Industries, National Institute of Agronomy of Tunisia, University of Carthage, Tunis 1082, Tunisia
Dorra Sfayhi: Field Crop Laboratory, LR16INRAT02, National Institute of Agronomic Research of Tunisia, University of Carthage, Rue Hedi Karray, Ariana 2049, Tunisia
Khaled Sassi: Laboratory of Genetic and Cereal Breeding, LR14AGR01, National Institute of Agronomy of Tunisia, University of Carthage, Tunis 1082, Tunisia
Hatem Cheikh M’hamed: Agronomy Laboratory, National Institute of Agronomic Research of Tunis (INRAT), University of Carthage, Hedi Karray Street, Ariana 2049, Tunisia
Houda Jenfaoui: Laboratory of Bioagressor and Integrated Management in Agriculture, LR14AG R02, National Institute of Agronomy of Tunisia, University of Carthage, Tunis 1082, Tunisia
Jouhaina Riahi: Technical Center for Organic Agriculture, BP 54, Sousse 4042, Tunisia
Slim Arfaoui: National Institute for Field Crops (INGC), BP 120, Bousalem 8170, Tunisia
Moncef Chouaibi: Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02, High Institute of Food Industries, University of Carthage, 58 Alain Savary Street, Tunis 1003, Tunisia
Hanen Ben Ismail: Department of Agri-Food Industries, National Institute of Agronomy of Tunisia, University of Carthage, Tunis 1082, Tunisia

Agriculture, 2023, vol. 13, issue 4, 1-16

Abstract: There is a growing interest in the Mediterranean regions to switch to conservation agriculture (CA) to address climate change and soil deterioration issues. The novelty of this study lies in the quality of the supply chain, from the raw material (durum wheat grain) to the ready-to-sell product (spaghetti), under long-term CA, and using two varieties over two years of study. This study aims to investigate the impact of two soil management systems (SM) (CA after 10/11 (since 2009–2010) years switching vs. conventional tillage (CT)) on grain quality, dough texture profile, and pasta quality of two Tunisian durum wheat varieties (Karim and Monastir) in a 2-year-long experiment (2019 and 2020). The results showed that the SM had a significant impact on the grain quality in both years in terms of protein content and wet gluten, which were, respectively, lower under CA (11.92% vs. 11.15% for protein content) and (18.75% vs. 17.68% for wet gluten) in the wet year. These parameters increased in the dry year but they were higher under CA (15.70% vs. 14.42 ± 0.94% for protein content) and (26.00% vs. 23.20% for wet gluten). These results have, in turn, affected the dough quality (springiness, chewiness, and cohesiveness) and pasta cooking time and decreased the pasta cooking loss and water absorption index. In terms of the variety (V) factor, “Karim” variety in the dry year had a higher protein content and better dough quality than “Monastir” variety, and it reduced the pasta cooking time. In addition, the pasta yellow index (b*) from grains grown under CA was always higher than those in the CT system (23.99 vs. 19.72% and 25.24 vs. 22.19% in 2019 and 2020, respectively). The interaction between SM and V was significant in both years only for the dough hardness and pasta b* parameters. In conclusion, long-term CA may be a crucial solution in the dry season to promote food quality and achieve sustainable agriculture goals.

Keywords: conservation agriculture; conventional tillage; durum wheat grain; dough texture profiles; pasta quality; soil management (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
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