1Department of Life and Earth Sciences, Higher Teacher Training College of N'Djamena, Chad
2National Higher Institute of Agricultural Sciences and Agri-Food Technologies of Laï, Chad
3Department of Geography, Higher Teacher Training College of N'Djamena, Chad
4Department of Biochemistry, University of Dschang, Cameroon
American Journal of Food and Nutrition.
2025,
Vol. 13 No. 3, 80-84
DOI: 10.12691/ajfn-13-3-2
Copyright © 2025 Science and Education PublishingCite this paper: KAZIRI Adeline, DJEKOTA Christophe Ngarmari, Epolyste ADJEFFA, KOUMAGUEYENG Archimède. State of the Nutritional Quality of Three Local Infant Flours Sold in Chad.
American Journal of Food and Nutrition. 2025; 13(3):80-84. doi: 10.12691/ajfn-13-3-2.
Correspondence to: KAZIRI Adeline, Department of Life and Earth Sciences, Higher Teacher Training College of N'Djamena, Chad. Email:
adelinekaziri@gmail.comAbstract
The nutritional quality of infant flours used in dietary diversification as complementary foods for infants and young children is crucial. This study aims to assess the nutritional quality of local infant flours produced in N'Djamena. The methodology consisted of determining several biochemical parameters of 15 samples. Except for total carbohydrates, standard methods determined mean values for biochemical parameters, which ranged from 6.62±0.00 to 7.30±0.14% for moisture content; from 1.82±0.09% to 2.42±0.02 % for ash content; and from 9.98±0.18% to 11.06±0.03% for protein; from 9.70±0,61% to 16.04±0.24% for lipids, and from 63.22±0.07% to 71.29±0.48% for carbohydrates. For the energy values per 100g of flour, the average values were between 409.01±1.96 and 441.53±1.79 kcal. The aflatoxin concentrations varied between 2.78 ppb and 50.61 ppb. This study showed that the flours analyzed presented an appreciable nutritional quality. However, improving protein contents and controlling production processes to reduce aflatoxin concentrations are essential.
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