VARIABILITY IN THE NUTRITIONAL DENSITY OF MAIZE-BASED MEALS IN THE CITIES OF ABECHE, MOUNDOU AND SARH IN CHAD
Guedeungbe Zoufane
, Ngounbe Rilengar Leon
, Ambera Hal Souakar
, Allaissem Moyengar
and Otchom Brahim Boy
- Faculty of Human Health Sciences (FSSH), University of N Djamena, P.O. Box 1117, N Djamena, Chad.
- Department of Biology, Faculty of Exact and Applied Sciences (FSEA), University of N Djamena.
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In Chad, the nutritional transition is accompanied by a double burden: the persistence of undernutrition and the emergence of metabolic diseases. Maize is one of the most consumed staple foods, mainly in the form of a ball (a local preparation made from cornmeal and hot water, stirred until a compact dough is obtained) accompanied by sauces. However, the nutritional density of this fundamental meal has never been compared between different Chadian cities, despite contrasting agroecological and culinary contexts. The aim of this study was to compare the macronutrient composition(proteins, lipids, carbohydrates, moisture) of the maize ball sauce meal in three Chadian cities with distinct profiles : Abeche (eastern Sahelian), Moundou (southwestern agricultural) and Sarh (southern riverside). A food survey was conducted among 200 households per city. Standardized samples of maize ball and associated sauces were collected and analyzed in the laboratory using Kjeldahl (proteins), Soxhlet (lipids), Bertrand (carbohydrates) and desiccation (moisture) methods.
Guedeungbe Zoufane et, al (2026); VARIABILITY IN THE NUTRITIONAL DENSITY OF MAIZE-BASED MEALS IN THE CITIES OF ABECHE, MOUNDOU AND SARH IN CHAD, Int. J. of Adv. Res., 14 (05), 883-890, ISSN 2320-5407. DOI URL: https://dx.doi.org/10.21474/IJAR01/23491
Faculty of Human Health Sciences (FSSH), University of N Djamena, P.O. Box 1117, N Djamena, Chad.
Chad
