252 Corresponding author: Dr. Sarra JRIBI, University of Carthage, 43 Avenue Charles Nicolle,

Background: Consumers are more aware of the role of healthy diet in preventing food-related diseases (Cancer, cardiovascular diseases, diabetes, etc.). Consequently, they are looking for products with beneficial nutritional attributes that encourage the food industry to develop functional foods. Aims: In this study, we aimed at using a natural bioprocess to improve durum wheat “ Triticum durum” nutritional properties for its further use as a functional ingredient. Materials and Methods: Six...